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5 from 1 vote

Jelly Slice

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Slices
Servings: 24
Author: Lauren


  • 200 g of Marie biscuits or any other plain biscuit will be fine.
  • 225 g of milted butter
  • 395 g can of condensed milk
  • 2 ½ teaspoons of gelatine
  • ¾ cup of boiling water
  • 2 Lemons - juiced
  • 1 packet to strawberry jelly
  • Boiling Water as per packet instructions
  • 1 teaspoon of gelatine - extra for the jelly top
  • 250 g of fresh strawberries - halved


  • Line the base and the sides of a 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 tine 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 ¾ 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 strawberry jelly as per the packet instructions - adding an extra teaspoon of gelatine. Allow the jelly to cool until it has reached room temperature. Cut the strawberries in half lengthways.
  • Remove the slice from the fridge and arrange the strawberries over the top of the slice - gently push them into the slice to help stop them moving when you add the jelly.
  • Carefully pour the jelly over the slice and place it back in the fridge to completely set approximately 4 hours - overnight is best.
  • Remove the set slice from the fridge and using a hot knife, cut into squares.