Jelly slice, I only use the recipe as a guide as my tin is a bit bigger and I like my slice thicker
Serving size : Serves 10 or more
Cooking time : More than 1 hour, takes less time but have to wait between layers
Course : Dessert/Snack
INGREDIENTS I use
200g packet of Marie biscuits 250-300g of Marie biscuits
125g unsalted butter, melted 150+g unsalted butter, melted
2½ teaspoons gelatine 3 teaspoons gelatine
¼ cup (60ml) water 1/3 cup (80ml) water
250g cream cheese 250g cream cheese
395g can sweetened condensed milk 395g can sweetened condensed milk
1/3 cup (80ml) lemon juice 1/3 cup (80ml) lemon juice
½ cup (125ml) cream 2/3 cup (160ml) cream
100g packet of jelly (the flavour of your choice) | 200g 2 packets
Blend or process biscuits until the mixture resembles fine breadcrumbs. Pour in butter and blend until combined. You can see I needed to process my biscuits a bit more and also a bit more butter, just means by base will be a bit crumbly
Press biscuit mixture evenly over the base of a 20cm x 30cm lamington tin, you want a tin with at least 5cm sides. Refrigerate until required.
Meanwhile, sprinkle gelatine over the water. Allow to stand for a couple of minutes to allow the gelatine to absorb the water. you can Microwave for 30 seconds or until dissolved when needed.
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. Refrigerate for 4 hours or until set.
Make jelly according to packet directions, but using only half the amount of water stated on the packet. Cool to room temperature before pouring over the cream cheese layer. Allow to set completely.
Cut into squares and serve.