• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar

Your free monthly community magazine covering the Fleurieu Peninsula.

  • About us & Distribution List
  • Advertising
  • Previous Editions
  • Subscribe
  • Contact
  • See our sister magazine Wine Coast Lines

Jelly Slice

November 6, 2014 by Coastlines

Jelly slijce 012Topping

2 x 85g packets Raspberry Jelly

2 cups boiling water

2 cups cold water

Prepare topping first. Place jelly crystals in a large bowl and add boiling water. Stir until dissolved. Add cold water and allow to cool. When cool, place in the refrigerator and allow to almost set. Remove jelly from refrigerator when it is “wobbly” and still pourable. At this stage the jelly is ready to pour over the filling.
Base

170g butter, melted

250g Arnotts Nice Biscuits

Crush biscuits finely using a food processor or rolling pin. Place biscuit crumbs in a bowl, and stir in melted butter. Line a slice tin (approx. size 28cm x 22cm) with baking paper and press biscuit mixture firmly over the base of the pan.
Filling

405g tin sweetened condensed milk

juice of 2 lemons

2 teaspoons gelatine, dissolved in half a cup of hot water

Place filling ingredients in a bowl and beat together for two minutes. Pour filling over the biscuit base, to cover. Refrigerate until ready to top with jelly.

Filed Under: Recipes

Primary Sidebar

Coast Lines is published on the first Thursday of the month.

Get your free copy from a distributor (see About Us for distribution list).

The printed copies of Coast Lines go incredibly fast – most the same day we deliver them. You can also download a copy from this website, or subscribe to receive a copy by email.

Bendigo Bank supporting the Fleurieu community

© 2022 Oscar Publications – Privacy Statement – Disclaimer