Jelly Slice Recipe by Dale Roberts
Cooking Instructions 240 mins 1 Make jelly as per instructions on packet. Leave it on a bench to lower to room temperature. Do not chill as it will set. (I personally use raspberry jelly because of its stronger flavor and you can also taste it over the lemon juice in the filling) 2 Crush marie biscuits and combine with melted butter. Put in a cake tin and compact it. Put in fridge to cool. 3 Mix lemon juice (add more or less to taste, i find juice from 2 lemons is ample) and sweetened condensed milk. Add gelatin as per packet instructions. Mix well. Put mixture on top of the biscuit base. Refrigerate until set. Usually 1 to 2 hours is enough. Want to be firm enough to poor the cooled down jelly on top without disturbing the centre layer 4 Pour jelly on top. Refrigerate untill set. 3+ hours 1 Make jelly as per instructions on packet. Leave it on a bench to lower to room temperature. Do not chill as it will set. (I personally use raspberry jelly because of its stronger flavor and you can also taste it over the lemon juice in the filling) 1 Make jelly as per instructions on packet. Leave it on a bench to lower to room temperature. Do not chill as it will set. (I personally use raspberry jelly because of its stronger flavor and you can also taste it over the lemon juice in the filling) 2 Crush marie biscuits and combine with melted butter. Put in a cake tin and compact it. Put in fridge to cool. 2 Crush marie biscuits and combine with melted butter. Put in a cake tin and compact it. Put in fridge to cool. 3 Mix lemon juice (add more or less to taste, i find juice from 2 lemons is ample) and sweetened condensed milk. Add gelatin as per packet instructions. Mix well. Put mixture on top of the biscuit base. Refrigerate until set. Usually 1 to 2 hours is enough. Want to be firm enough to poor the cooled down jelly on top without disturbing the centre layer 3 Mix lemon juice (add more or less to taste, i find juice from 2 lemons is ample) and sweetened condensed milk. Add gelatin as per packet instructions. Mix well. Put mixture on top of the biscuit base. Refrigerate until set. Usually 1 to 2 hours is enough. Want to be firm enough to poor the cooled down jelly on top without disturbing the centre layer 4 Pour jelly on top. Refrigerate untill set. 3+ hours 4 Pour jelly on top. Refrigerate untill set. 3+ hours More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mexican chicken thighs Pressure Cooker Hamburger Stroganoff Patty's Best Crockpot Lasagna Pound Cake with cream cheese Cheesy Chicken Bacon Broccoli Pasta Mexican chicken thighs Pressure Cooker Hamburger Stroganoff Patty's Best Crockpot Lasagna Pound Cake with cream cheese Cheesy Chicken Bacon Broccoli Pasta 2 Step Vegan Curry (cari) in Rice Cooker Cheese Stuffed Venison Meatballs Coconut chicken Cheesy Chicken Bacon Broccoli Pasta Banana Orange Muffincake Vegetable Casserole Potato & Pastrami Saute Pound Cake with cream cheese Roast Fish & Homemade Chutney - By DW Pao de Queijo / Brazilian Cheese Bread 2 Step Vegan Curry (cari) in Rice Cooker Cheese Stuffed Venison Meatballs Coconut chicken Cheesy Chicken Bacon Broccoli Pasta Banana Orange Muffincake Vegetable Casserole Potato & Pastrami Saute Pound Cake with cream cheese Roast Fish & Homemade Chutney - By DW Pao de Queijo / Brazilian Cheese Bread