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Jelly Slice
Products Used
0
4
4
Prep Time:
1h
Bake/Cook Time:
7m - 8m
Yield:
One 9 X 9-inch pan
Plan for:
2-3 hours chill time
Already popular in Australia, this Jelly Slice recipe will surely become your new favorite. A graham cracker crust is topped with a creamy, tangy filling made from sweetened condensed milk, lemon juice, and gelatin. The top layer is a bright, fruity jelly made from gelatin and real strawberries for a fresh fruit taste without any red dye or words you can't pronounce. This vibrant dessert is just right to take to a summer cookout or backyard BBQ.
Products Used
Ingredients
Crust
- Half box (204 g) graham crackers
- 7 tablespoons (98 g) butter
- 2 tablespoons (28 g) Dixie Crystals Extra Fine Granulated Sugar
First Layer
- 3 tablespoons water
- 2 teaspoons gelatin
- 1/2 cup (120 g) lemon juice
- 1 can (396 g) sweetened condensed milk
Strawberry Layer
- 1 bag (12 oz/340 g) frozen strawberries
- 1/3 cup (66 g) Dixie Crystals Extra Fine Granulated Sugar
- 1 envelope gelatin
- 3 tablespoons water
Directions
- Preheat oven to 350°F. Line a 9 X 9-inch or a 7 X 11-inch baking pan with aluminum foil, overhanging on sides.
- Crush graham crackers to meal. Melt butter and add to meal along with sugar.
- Press mixture on the bottom of prepared pan. Place in oven for 7-8 minutes and allow to cool.
- For first layer, combine water with gelatin and set aside.
- Heat lemon juice until lukewarm or slightly warmer. Add gelatin mixture.
- Add condensed milk and whisk to combine.
- Pour onto cooled crust and place in refrigerator until set, about 1.5 hours.
- Defrost strawberries. Place in a blender (or use a stick blender). Add sugar and blend to a very smooth puree.
- Mix gelatin with water and set aside.
- Gently warm strawberry puree until lukewarm. Absolutely do not boil or bright color will be lost.
- Add gelatin and stir to dissolve. Pour onto previously chilled and set layer. Place in refrigerator.
- After 2-3 hours of chilling, lift edges of aluminum foil to remove from pan.
- Cut into desired sizes. Keep refrigerated.
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