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Christmas Jelly Slice

by Lauren Matheson 42 Comments

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Ok so before anyone says it, I KNOW we’re still in October but let’s face it, the way this year is flying by Christmas is going to be here before we know it!  I’ve been having so much fun over the past few weeks experimenting with new Christmas recipes to share with you guys this year and this no bake Christmas Jelly Slice is certainly one of my favourites!

Christmas Jelly Slice

The magic of this Christmas slice is spotting the red and green layers when you look at it from the side – don’t be alarmed when you take it out of the fridge and it looks an odd colour – I promise it will look amazing once cut!  It’s inspired by my Strawberry Jelly Slice which I made earlier this year and is basically the same recipe just with an extra layer of jelly! This Christmas Jelly Slice would make a great dessert to take along to a Christmas party or BBQ, however if you are wanting to make it for a special occasion, make sure you begin the recipe a day before you need it.

Christmas Jelly Slice

My other big tip is to make sure you use a DEEP slice tray as you want your tin to be deep enough to fit two layers of jelly.  I’d also suggest popping your slice tray onto a larger oven tray to  move it in and out of the fridge, otherwise you may end up with jelly on the floor which is NOT fun!

Christmas Jelly Slice Recipe

Christmas Jelly Slice

Lauren
This no bake Christmas Jelly Slice recipe is the PERFECT no bake Christmas recipe! It's a great Christmas dessert or party food and everyone will love the gorgeous layers! It can also be made using a Thermomix - instructions included.
4.45 from 9 votes
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Prep Time 4 hrs
Chill 12 hrs
Total Time 16 hrs
Course Christmas Recipes
Servings 24

Ingredients
  

  • 250 grams of Marie biscuits or any other plain biscuit will be fine.
  • 180 grams of melted butter
  • 395 grams sweetened condensed milk
  • 2 1/2 teaspoons of gelatine
  • 3/4 cup of boiling water
  • 2 Lemons – juiced
  • 1 packet to strawberry jelly
  • 1 packet of lime jelly
  • Boiling Water as per packet instructions
  • 2 teaspoons of gelatine – extra for the jelly top

Instructions
 

  • Line the base and the sides of deep 28 x 18cm slice tin with baking paper, making sure you leave plenty hanging over the sides.
  • Crush the biscuits, either in a food processor or with a rolling pin by hand until they resemble fine breadcrumbs.
  • Add the melted butter to the crushed biscuits and mix until combined. Pour the mixture into the lined slice tin and press down with the back of a metal spoon until level and place in the fridge to set.
  • Meanwhile, add 2 1/12 teaspoons of gelatine to 3/4 of a cup of boiling water and stir until it has dissolved. Place the condensed milk into a bowl and while whisking, add the dissolved gelatine mixture and the lemon juice. Continue to whisk until mixture is well combined.
  • Remove the set biscuit base from the fridge and pour over the condensed milk layer. Place back in the fridge, until it just begins to start to set – approximately half an hour.
  • Make the lime jelly as per the packet instructions – adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature.
  • Remove the slice from the fridge and place it on a baking tray as this makes it much easier to move in and out of the fridge. Carefully pour the lime jelly over the slice and place it back in the fridge to set approximately 3 hours and is should be fine.
  • Make the strawberry jelly as per the packet instructions and add an extra teaspoon of gelatine. Allow the jelly to cool until it’s room temperature.
  • Remove slice from the fridge and carefully pour over the lime jelly layer. Place the slice back into the fridge - preferably overnight to set.
  • Remove the set slice from the fridge and cut into squares.

Notes

Try to use a deep sided slice tin for this recipe. 
I also suggest you place the slice tray onto a baking tray to make it easier to transfer to and from the fridge.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Christmas Jelly Slice

Christmas Jelly Slice Thermomix Instructions 

  1. Line the base and the sides of a slice tin with baking paper, making sure you leave plenty hanging over the sides.
  2. Place the biscuits in the bowl and crush for 5 seconds on speed 9.
  3. Add the butter and heat for 3 minutes on 80 degrees speed 2.
  4. Remove biscuit mixture from the bowl and pour into the lined tray. Push the mixture down with a metal spoon to create a flat surface. Place in the fridge for 30 minutes to set.
  5. To make the filling, combine the gelatine in a jug with the boiling water and allow to cool slightly.  In a clean bowl, add the lemon juice and condensed milk and mix for 45 seconds on speed 4.  After 5 seconds, remove the measuring cup and carefully pour the gelatine mixture in. Remove the set slice base from the fridge and pour over the filling.  Put back into the fridge for 30 minutes.
  6. In a clean bowl, add the hot water and heat for 3 minutes on 90 degrees speed 2. Add the jelly crystals and one extra teaspoon of gelatine and stir until they have dissolved.  Pour jelly into another bowl and allow it to cool until it has reached room temperature.
  7. Remove the slice from the fridge and carefully pour the jelly over the slice and place it back in the fridge to set for approximately 3 hours.
  8. Prepare the strawberry jelly as per the previous step and carefully pour over the set lime jelly layer.
  9. Place the slice back into the fridge – preferably overnight to set.
  10. Remove the set slice from the fridge and cut into squares.

For more simple no bake Christmas recipes, check out our eBook store and grab a copy of our  no bake Christmas recipes ebook  which is also available in a Thermomix version too.

You can also check out our entire range of Christmas eBooks (including our Thermomix Christmas Ebook Bundle)  here

No Bake Christmas Recipe Ebook

 

Comments

      • Maria Kember says

        Hi Lauren,
        Have just discovered your site and love your recipes! With the Thermomix recipes as I don’t have one can I make the recipes using my Kenwood Chef? Thank you and I hope to hear from yiu

      • Lauren says

        Hi Maria, Thank you so much!
        Yes I’m pretty sure you could use your Kenwood Chef instead of a thermie to make most of my recipes, I hope you enjoy them 🙂

      • Casey says

        Need help!! Tried to make this and got to the jelly layered on the condensed milk. How do you get it to stay just on top of the condensed milk, cause mine went everywhere?

  9. Chris says

    5 stars
    When i do the jelly slice i also add 1/2 a tin of condensed milk to the biscuit base to help hold it together that way its not crumbly .. Just a thought

    Reply

  10. Yasmin says

    Do you kmow how long this lasts? I’m planning on baking some of my gifts, but I want to make things that are going to last longer than the leftovers, or they won’t get eaten.

    Reply

    • Lauren says

      We ate this for 4/5 days after it was made, the jelly had started to run a little but it was still ok. If you are looking to make gifts, I’d suggest fudge, rum balls, shortbread etc 🙂

      Reply

  12. Debbie says

    Hi Lauren…I’ve made this one once or twice and love it but with some new requirements for family members i need to know if you have an alternative to gelatine? Do you know if there is a suitable alternative for vegetarians?

    Reply

  13. Nicci says

    Pre make the jelly….. Chop it up… Spread across the biscuit base before condensed milk liquid. And then put in to set. Also you can use apple black current juice to condensed milk liquid

    Reply

  14. Alana says

    Oh! Thank you! This is perfect! I am in Sri Lanka and trying to find Christmas recipes that do not require an oven! This is just the ticket!!!

    Reply

  15. Yvette says

    I’m making this as a gluten, citrus and dairy free slice. I’ve swapped the Marie biscuits for gluten free scotchfinger biscuits, then 50g each of cashews and macadamias which I’ve turned into crumbs. I used half the amount of butter but used nuttelex instead of butter. I’ve not added the lemon juice but have added a tsp of vanilla instead. I can’t wait to eat it tomorrow!

    Reply

      • Yvette says

        It was fabulous! The base was too rich and oily though, so If using nuts, I’ll have to quarter the nuttelex I think. I followed the instructions as written but swapped for Pandaroo Condensed Coconut Milk instead. I’d post I photo if that was an option. It held together beautifully.

  16. Ali says

    Hi! I love the reciple but when ive made mine the Condasented milk isnt really firm ljke in the Photos
    Do you have any tips it seems to fall to pieces when i cut it 🙁

    Reply

    • Lauren Matheson says

      Hi ALi, I’m sorry to hear it hasn’t set well. What brand of condensed milk did you use? I always use the Nestle (regular, not light) and get good results. You could try adding a teaspoon or two of gelatine to help it set. I hope that helps x

      Reply

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