Thursday, 6 September 2012

Jelly Slice

It is a classic Australian slice that's fallen a bit out of fashion, I've just discovered it and I love it. I don't mind that its a little bit retro I think it would be awesome for a kids party, its fun, sweet and its pretty as well. It's kind of like an easy cheesecake. The great thing about this slice is the top layer can be made any colour to match your party. The traditional colour is red, but you could  do green for St Paddy's day, pink for a girls party, navy for a nautical theme (just add food colouring to blueberry jelly) and the list goes on.

Enjoy xx

Jelly Slice


250g Arnott's marie biscuits (or other sweet biscuit)
125g butter
50g desiccated coconut
1/3 cup condensed milk

2 1/2 teaspoons gelatine
60ml water
250g cream cheese at room temperature
1 tin condensed milk
80ml lemon juice
125ml cream

2 packets raspberry jelly crystals


  •  BASE

  1. Grease a 22cm * 32cm brownie pan approx 4-5cm high and then line pan with baking paper ensuring that extra is hung out over the sides. Place biscuits in a food processor and process until crushed. Place crushed biscuits with coconut in a bowl.
  2. In a small saucepan place butter and condensed milk, on a low heat stir until butter is just melted. Allow to cool slightly.
  3. Combine crushed biscuits and coconut with butter mixture and stir to combine thoroughly.
  4. Place the mix in to tray and press down evenly with a spoon or glass jar until pressed in firmly.
  5. Place the pan into fridge to set, (Can be placed in to the freezer to hasten the setting)
  1. Place water in a jug and slowly sprinkle in to it 2 1/2 teaspoons of gelatine granules, leave to absorb and then place in the microwave for 30-40 seconds until dissolved and then leave to one side.
  2. Cut cream cheese in to cubes and then beat with mixer until smooth. Now add condensed milk and cream beating again until smooth and thick. Add lemon juice beating again until combined. With mixer running on medium setting slowly pour in the gelatine mix and continue to mix until all combined.
  3. Pour the cream cheese mixture on to the base and smooth with an offset spatula, cover and refrigerate overnight.
  • TOP
  1. Place 250ml of boiling water in a large jug and stir in the 2 packets of jelly crystals until dissolved. Pour 200ml of refrigerated water in and stir to mix.
  2. Take tin from fridge and slowly pour jelly mix over the back of a spoon and into tin covering the cream cheese mix.
  3. Cover and slowly place tin back in the fridge allowing approximately 3 hours for jelly to set.
  4. Once set use overhanging baking paper to remove slice from tin and then cut in to squares or rectangles to serve.
    Recipe adapted from and tips and hints from Overnewton Catering Group


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