If you grew up in Australia, you probably have fond (and slightly sticky) memories of Jelly Slice. This classic no-bake dessert, with a buttery biscuit base, creamy lemon filling and bright raspberry jelly, is pure nostalgia, made easy. I've shared my updated family recipe, with all the tips you need for perfect layers and wobbly, beautiful slices every time.

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Easy No-Bake Jelly Slice Recipe (Aussie Classic!)

There’s just something magical about a Jelly Slice. Those beautiful wobbly squares layered in buttery biscuit, creamy lemon filling, and bright red jelly aren’t just a sweet treat — they’re a ticket straight back to childhood birthday parties and family kitchen tables.

5 squares of jelly slice on a white wooden tray

 

If you grew up in Australia in the ’70s or ’80s, chances are you have your own great memories of this nostalgic slice.
It was always there: balancing on paper plates, melting slightly at backyard parties, or lovingly packed into school lunchboxes.
This easy Jelly Slice recipe is from my Nanna Annie’s no-bake recipes — slightly adapted to keep things super easy but every bit as delicious.

Ready to bring it back? Let’s go.

❤️ Why You’ll Love This Easy Jelly Slice Recipe

  • No oven needed: a true no-bake wonder.

  • Only 6 ingredients: nothing fancy, just pantry staples.

  • Simple technique: perfect if you’re short on time or baking confidence.

  • Pretty as a picture: those clean, colourful layers are a showstopper!

  • Overflowing with nostalgia: it’s like a little edible time machine.

 

📝 Key Ingredients You’ll Need

flatlay of ingredients used to make easy jelly slice recipe

  • Marie biscuits — or any simple, sweet biscuit.

  • Melted unsalted butter — binds the biscuit base.

  • Sweetened condensed milk — rich and creamy deliciousness.

  • Fresh lemon juice — brightens the middle layer beautifully.

  • Gelatine powder — sets the creamy filling.

  • Raspberry jelly crystals — or your favorite flavour for the top.


🍯 Variations & Substitutions

  • Biscuits: Graham crackers or digestive biscuits work too!

  • Jelly Flavours: Strawberry, lime, passionfruit, or even blackcurrant or port wine for a grown-up twist.

  • Vegan Option: Use plant-based condensed milk and vegan jelly crystals.

👩🏼‍🍳 Step-by-Step Instructions

1. Make the Biscuit Base

using a metal spoon to press the biscuit base into a square tin

Crush biscuits to a fine crumb (a few chunks are fine!) using a food processor or rolling pin. Mix with melted butter and press firmly into a lined 20cm square tin. Chill.

2. Whisk Up the Creamy Middle Layer

pouring condensed mil layer onto biscuit base

Whisk condensed milk and lemon juice together. Dissolve gelatine in hot water and whisk into the milk mixture. Pour gently over the biscuit base. Chill for 1–2 hours until firm.

3. Prepare and Cool the Jelly

Dissolve jelly crystals in 1 cup boilingwater, then stir in 200ml cold water. Let it cool to room temperature — not set, just cool!

4. Pour the Jelly Layer (Without Sinking It!)

pouring jelly layer onto the set condensed milk layer

Gently pour the cooled jelly over the back of a spoon to create a soft landing on the set middle layer. Chill for another 3–4 hours until fully set.

5. Slice and Serve

Jelly slice, cut into 16 squares

Use a small sharp knife to loosen the edges, then slice into even squares with a large knife.

💡 Expert Tips for Jelly Slice Success

  • Crumb Texture: Leave a few small biscuit pieces for extra crunch.

  • Jelly Temp: Jelly must be cool but still liquid — too warm and it will melt the middle layer.

  • Clean Slices: Warm your knife under hot water, wipe dry, and slice for clean edges.


🫙 How to Store Your Jelly Slice

  • Fridge: Store in an airtight container in the fridge for 3–4 days.

  • Freezer: Not recommended — the jelly texture doesn’t survive freezing.


❓ Jelly Slice FAQs

Can I make this gluten-free?
Yes! Swap in your favorite gluten-free plain biscuits.

Why did my jelly layer sink?
The creamy middle wasn’t fully set yet, or the jelly was too hot when poured.

How long does it take to set properly?
Give yourself at 4-6 hours for best results — or even overnight.


🔍 Explore More Delicious Nostalgic Recipes

  • Jelly Cakes: soft sponge cakes dipped in jelly and coconut and filled with Chantilly Cream.

  • Mars Bar Slice: chewy, gooey chocolate heaven!

  • Butterfly Cakes: pretty little party favourites that appeared at every childhood birthday party!


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Tried this Jelly Slice?
Tag me at @apple.cake.annie — I’d love to see your beautiful, wobbly creations!

a square of jelly slice on a small plate

A single serve of jelly slice on a plate, with a vintage fork beside it

Easy Jelly Slice

Sandra
This nostalgic Aussie slice is so simple, with 3 gorgeous no-bake layers. Perfect for afternoon tea, dessert and a stunning birthday party staple! Follow my step by step instructions to make this easy Jelly Slice
No ratings yet
Prep Time 15 minutes
Total Time 5 hours
Course Afternoon Tea, Christmas, Dessert, party food, Snack
Cuisine Australian
Servings 16 squares
Calories 233 kcal

Equipment

  • 1 20cm square tin or equivalent size slice tin

Ingredients
 
 

Biscuit base

  • 250 grams Marie biscuits (1 packet) or other plain, sweet biscuits
  • 185 grams Unsalted butter melted

Middle layer

  • 395 grams condensed milk (1 tin)
  • 1-2 tbsp fresh lemon juice, to taste 1-2 lemons
  • 2 tsp gelatine powder
  • ¾ cup boiling water

Jelly layer

  • 1 packet aeroplane jelly, raspberry or preferred flavour, made as per packet instructions

Instructions
 

  • Grease and line a 20cm square cake or slice pan.  You can also use a rectangle slice pan, but I just like the straight sides on my 20cm tin

Biscuit base

  • Crush the Marie biscuits with a rolling pin, then place the biscuit crumbs into a small mixing bowl.  Alternatively you could crush them in a food processor.
  • To the mixing bowl (or food processor) add the melted butter and mix to combine
  • Press biscuit mixture into your prepared tin, pushing it down to the base of the tin and smoothing down with a metal spoon

Middle layer

  • Now prepare your creamy layer by placing the condensed milk into a small bowl, then adding the lemon juice
  • In a small bowl, dissolve the gelatin powder in boiling water.  Add that to the condensed milk mixture and whisk it all together
  • Pour the mixture onto the biscuit base, then refrigerate for 1-2 hours to set

Jelly layer

  • While the second layer is setting, prepare your Jelly, as per instructions (I dissolve the jelly crystals in 1 cup of boiling water, then add 200ml of cold water.  Leave it at room temperature, so that when the middle layer is set, the jelly has cooled, but is not set
  • Pour on the top layer.  I pour the jelly onto the back of a metal spoon, held just above the middle layer, so as to not disturb that second layer.  It should be pretty well set, but you don't want a heavy stream of jelly messing with that beautiful, even layer!
  • Allow the slice to set for 3-4 hours before cutting into squares

Notes

  • The biscuit crumbs don't need to be too fine -some little chunks are ok
  • Pouring the jelly over the back of a spoon disperses the jelly and prevents divots in your condensed milk layer
  • I always make the jelly as per instructions and it works beautifully.  If you want the jelly top a little firmer though, just use less water.  Use 150ml of cold water, instead of 200ml
  • If you would like the condensed milk layer a little firmer, add an extra teaspoon of gelatine powder to the second layer
  • I use a small sharp knife to cut along the set jelly, where it meets the baking paper, for a clean edge
  • Use a large sharp knife to cut the Jelly Slice into squares (you can use a ruler to mark every 5cm, to create even squares)
More Nostalgic Treats:

Nutrition

Calories: 233kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 33mgSodium: 115mgPotassium: 122mgFiber: 1gSugar: 17gVitamin A: 355IUVitamin C: 1mgCalcium: 85mgIron: 1mg
Keyword jelly slice, no-bake slice
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