Classic No-Bake 3-Layer Jelly Slice

Quick Overview

This traditional 3-layer jelly slice features a buttery biscuit base, a sweet condensed milk filling, and a bright fruit jelly top layer. It requires no oven time and relies entirely on your refrigerator to set each distinct layer into neat, sliceable bars.

People love this classic dessert because it offers a perfect contrast of textures. You get a salty, crunchy crust paired with a soft cream center and a cooling, fruity top layer. It is a staple treat for family gatherings, potlucks, and hot summer afternoons.

• Prep time: 20 minutes
• Chilling time: 4 hours
• Total time: 4 hours 20 minutes
• Servings: 16 slices
• Estimated calories: 210 kcal per serving

Ingredients

For the Biscuit Base

• 250 g plain sweet biscuits (such as Marie biscuits or Graham crackers)
• 150 g melted unsalted butter

For the Cream Layer

• 395 g sweetened condensed milk (one standard tin)
• 1 tbsp gelatine powder
• 1/2 cup boiling water
• 2 tbsp fresh lemon juice

For the Jelly Layer

• 85 g strawberry or raspberry jelly crystals
• 1 cup boiling water
• 200 ml cold water

How to Make Classic No-Bake 3-Layer Jelly Slice

1. Line a 20 cm x 30 cm rectangular baking tin with baking paper, leaving an overhang on the sides for easy removal later.
2. Crush the sweet biscuits into fine crumbs using a food processor or by sealing them in a plastic bag and rolling over them with a rolling pin.
3. Pour the crushed biscuit crumbs into a medium bowl, add the melted butter, and mix until the mixture resembles wet sand.
4. Press the biscuit mixture firmly and evenly into the bottom of the lined baking tin using the back of a metal spoon.
5. Place the baking tin into the refrigerator for 20 minutes to allow the base to firm up.
6. Dissolve the gelatine powder in 1/2 cup of boiling water in a small heatproof jug, stirring briskly until fully clear and dissolved.
7. Whisk the sweetened condensed milk, lemon juice, and dissolved gelatine together in a bowl until completely smooth.
8. Pour the cream mixture gently over the chilled biscuit base and spread it out evenly with a spatula.
9. Return the baking tin to the refrigerator for 60 minutes until the cream layer is completely firm to the touch.
10. Dissolve the jelly crystals in 1 cup of boiling water, then stir in 200 ml of cold water.
11. Allow the jelly liquid to cool down to room temperature on the counter for about 20 minutes.
12. Pour the cooled jelly liquid slowly over the set cream layer over the back of a large spoon to avoid disturbing the middle layer.

13. Chill the slice in the refrigerator for at least 3 hours until the top jelly layer is firm and fully set.
14. Lift the slice out of the tin using the baking paper overhang and cut it into 16 squares with a sharp knife dipped in hot water.

Pro Tip

Pouring hot jelly directly onto the cream layer will melt the cream and cause the layers to bleed together. Always let the dissolved jelly cool to room temperature before gently pouring it into the dish.

Serving & Storage

Serve these sweet squares cold straight from the fridge on their own or alongside fresh berries and a dollop of whipped cream. Store any leftover slices in an airtight container in the refrigerator for up to 5 days. This recipe is not suitable for freezer storage because freezing destroys the texture of the jelly layer and turns it watery upon thawing.

FAQs

Why did my jelly mix into the cream layer?

Your jelly was likely too hot when you poured it over the middle layer, or the middle cream layer had not fully set in the fridge first.

Can I use low-fat condensed milk for this recipe?

Full-fat sweetened condensed milk works best because it sets much firmer and holds its shape clean when sliced.

How do I get clean slices when cutting?

Dip a long, sharp knife into hot water, wipe it completely dry with a towel, and make one clean slice down through all three layers at once.