Christmas Jelly Slice

Bright, cheerful, and just a bit magical — this Christmas Jelly Slice is everything that the festive season should be!

This slice has the "wow" factor – when you look at it and when you take each bite! It takes a classic Aussie favourite, Jelly Slice, and gives it a merry little makeover. With a buttery biscuit base and a sparkling Broken Glass Jelly layer, it's a perfect Christmas treat.

Jump to:

• Ingredient notes
• How to make Christmas Jelly Slice
• Storage
• More fun festive recipes
• Christmas Jelly Slice Recipe

Ingredient notes

You'll need red and green jelly crystals and Christmas 100s & 1000s (available at large supermarkets leading up to Christmas or online). The rest of the ingredients are fairly standard – find the full list of ingredients complete with quantities in the recipe card at the end of this post.

How to make Christmas Jelly Slice

TIMING TIP: You'll need to make this slice over about a day. The way I generally approach it is to make the jelly and base during the morning, finish making the slice in the afternoon and pop it into the fridge to set overnight. It's then ready to slice up the next morning.

Day 1

Prepare the jelly by mixing each packet of jelly crystals with the boiling water and cold water quantities specified in the recipe card (noting that these are different when compared to the instructions on the jelly crystals packet). Stir until crystals are dissolved. Place each coloured jelly into a large lunchbox sized container and place into fridge to set for at least 2 hours (see image 1).

Next, make the biscuit base layer. Grease a slice tin and line base with baking paper, allowing the baking paper to overhang each side (to assist with removal once it's ready to slice). Crush the biscuits and then add the melted butter. Stir to combine. Add the 100s & 1000s and stir to combine (see image 2). Press the biscuit mixture into the bottom of the slice tin firmly using your hand and smooth out with the back of a metal tablespoon (see images 3 and 4). Place into fridge.

Later, when the jellies have set, cut the jelly into cubes and place into the slice tin (evenly on top of the biscuit layer and mixing the colours) (see images 5 and 6).

Now it's time to make the milk jelly mixture. Pour the condensed milk and milk into a bowl. Add the lemon juice and use a whisk to combine. Dissolve gelatine in the boiling water and then add this to the lemon and condensed milk mixture. Use the whisk to combine. Pour the milk mixture over the jelly (see images 7 and 8).

TIP: Use a fork is necessary to ensure the jelly top is fairly even.

Return to the fridge and allow to set for at least 6 hours, ideally overnight.

Day 2

Remove slice from tin using the overhanging baking paper to ease the whole slab of slice from the tin.

TIP: Use a butter knife to release slice from edges of tin first and then ease the slice out slowly and gently using the overhanging baking paper.

Cut into 24 pieces using a sharp knife.

Storage

You can make this slice in advance. It should keep in the fridge for up to five days.  Store in the fridge, particularly if the weather is warm. If you serve this slice on a platter be sure to get the leftovers back in the fridge pronto to avoid the jelly melting. It's not suitable for freezing.

More fun festive recipes

Looking for other recipes like this? Try these:

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