Jelly Slice



Adapted from Australian Womans Weekly


  • Ingredients:
  • 200g pkt of Marie Biscuits
  • 125g Unsalted butter, melted
  • 2 1/2 tsp gelatine
  • 1/4 cup (60 ml) water
  • 250 g cream cheese (philedaphia is the nicest)
  • 395g tin sweetend condensed milk
  • 1/3 cup lemon juice ( 80ml)
  • 1/2 cup cream (125ml)
  • 100g packet of raspberry or strawberry jelly - actually any colour is fine but in Aussie they normally use RED jelly.


Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined. Press biscuit mixture evenly over the base of square tin or dish, and place in fridge until needed. Then, sprinkle gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. Microwave for 30 seconds or until disolved. Beat cream cheese until smooth in a medium bowl. Add condensed milk, lemon juice and cream. Continue to beat until smooth. Stir in the gelatine mixture and fold through the cream. Pour over the top of the biscuit crumbs. Refridgerate for 4 hours or until set. Make jelly according to packet instructions, but only use 1/2 the amount of water as stated on packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely. Cut into squares and serve.

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