Jelly Slice

By Chef Eddy Van Damme

Prep Time:

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.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

Half box (204 g) graham crackers
7 tablespoons (98 g) butter
2 tablespoons (28 g) Imperial Sugar 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) Imperial Sugar 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.