We’ve been loving Kimberely’s recipes from My Camp Kitchen and we know you have been too! Her Best Jelly Slice Recipe is another hit!
Made with a delicious biscuit crust, this creamy dream is a crowd favorite. The great news is that it’s a NO BAKE recipe that uses very simple ingredients. So, let’s see what you need.
Jelly Slice Recipe Ingredients
via My Camp Kitchen
Kimberley says that she doubled this recipe and used an 8×11-inch (20x30cm) baking pan, but you can keep it as is and use a square baking pan that is about 8×8 inches (20x20cm).
- 8.8oz (250g) Arnott’s sweet biscuits
- 6 oz (180g) Melted butter
- 14oz (395g) tin condensed milk
- 2.5 teaspoons gelatine
- 3/4 cup boiling water
- 2 Lemons – juiced
- 1 Packet port wine or strawberry jelly
- Boiling water as per jelly packet instructions.
- 1 teaspoon gelatine (extra) for jelly top
Layered Jelly Slice Recipe Instructions
via My Camp Kitchen
You’ll start by crushing up the biscuits to make a crust. Although she recommends Arnott’s sweet biscuits, feel free to use your own favorite digestive biscuit.
Line the base and sides of a slice tin/baking pan with baking paper making sure you leave extra to hang over the sides.
Give the tin a light spray with cooking oil to make the paper stick better and stay in place.
Place biscuits in a food processor and process until fine breadcrumb-like consistency (or crush in a bag using a rolling pin).
Add the melted butter. Mix well until combined. Pour the mixture into the lined slice tin and use the back of a metal spoon to smooth down evenly into a crust.
Refrigerate until needed. Mix the gelatine with the boiling water in a small bowl until completely dissolved.
In a separate bowl mix together the condensed milk and lemon juice before adding the gelatine mixture – whisk until smooth and carefully pour over the base.
Refrigerate for 1 hour or until firm.
Once the condensed milk mixture is firm make up Jelly following packet directions, add one teaspoon of gelatine, and mix well.
Allow the jelly mix to cool to room temperature before carefully pouring over the top of the slice, pouring the jelly mix over the back of a metal spoon to avoid holes in your slice.
Refrigerate until set and Enjoy. Once set cut into squares and serve.
More My Camp Kitchen
A FIFO (Fly In Fly Out) worker, Kimberley shares recipes and tips and tricks for feeding the masses in remote Australia. Kimberley Leonhardt is from Gympie in Queensland and she is the creative face behind My Camp Kitchen.
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