Name: Pink Lemonade Jelly Slice recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: australian
Ingredients: 250g butternut snap biscuits crushed; 100g butter melted; 2 tsp gelatine powder; 1 1/2 tbs water; 375 g cream cheese softened; 1 cup condensed milk; 2 tbs lemon juice; 3 tsp gelatine powder; 2 tbs water; 2 1/2 cups lemonade room temperature; 1 tbs lemon juice; 1 splash pink food colouring

by Australia's Best Recipes Team Last updated on 01/14/2021

You'll definitely want a second serving! - Australia's Best Recipes Team

Ingredients

250g butternut snap biscuits crushed
100g butter melted

Filling

2 tsp gelatine powder
1 1/2 tbs water
375 g cream cheese softened
1 cup condensed milk
2 tbs lemon juice

Jelly

3 tsp gelatine powder
2 tbs water
2 1/2 cups lemonade room temperature
1 tbs lemon juice
1 splash pink food colouring

Method

Step 1

Line a 20cm square cake pan with plastic wrap. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm.
Step 2

Filling: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese until smooth. Beat in condensed milk, lemon juice and then gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set.
Step 3

Jelly: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Combine lemonade and lemon juice in a bowl. Tint with food colour. Whisk in gelatine mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve slice cut into squares.