“Retro Revival: The Iconic Jelly Slice Everyone Wanted Back in the Day”

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For the base:

  • 200g plain sweet biscuits (e.g., graham crackers or digestive biscuits)

  • 100g unsalted butter, melted

For the cream layer:

  • 250g cream cheese, softened

  • 1/2 cup sweetened condensed milk

  • 1 tsp vanilla extract

  • 2 tbsp lemon juice

  • 2 tsp gelatin powder (or 1 leaf), dissolved in 2 tbsp hot water

For the jelly layer:

  • 1 packet strawberry or raspberry flavored jelly (jello)

  • 1 cup boiling water

  • 1 cup cold water

Preparation:

  1. Make the base: Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into the base of a lined rectangular tray. Chill in the fridge for 20 minutes to set.

  2. Create the cream layer: Beat the cream cheese until smooth. Add condensed milk, vanilla, and lemon juice, mixing well. Stir in the dissolved gelatin and combine thoroughly. Pour over the chilled biscuit base and refrigerate for at least 1 hour.

  3. Prepare the jelly: Dissolve jelly crystals in boiling water, then stir in cold water. Let it cool to room temperature before pouring it gently over the cream layer.

  4. Chill again: Place the tray back in the fridge and allow the jelly to set completely, preferably 4–6 hours or overnight.

  5. Cut and serve: Once firm, slice into neat squares or bars and serve cold.

Serving and Storage Tips:

  • Serve chilled straight from the fridge on warm days for maximum refreshment.

  • Wipe the knife clean between cuts to keep the layers looking sharp.

  • Store in an airtight container in the fridge for up to 5 days.

  • Not recommended for freezing, as jelly texture can break down.

Variants:

  • Tropical twist: Use passionfruit or mango jelly and swap lemon juice for lime.

  • Chocolate base: Use chocolate biscuits for a deeper flavor.

  • Berry blast: Add fresh raspberries or blueberries between the cream and jelly layers.

  • Mini cups: Serve in individual clear cups for parties and portion control.

FAQ:

Q: Can I make it dairy-free?
A: Yes! Use dairy-free cream cheese and coconut condensed milk. Opt for vegan jelly options.

Q: My jelly layer keeps sinking—what am I doing wrong?
A: Let the jelly cool completely (but not set) before pouring it gently over the cream layer. Pour over a spoon to diffuse.

Q: Is this a British or Australian recipe?
A: It’s beloved in both! Particularly popular in Australia and New Zealand, but versions exist globally.

Q: Can I make it ahead of time?
A: Definitely—this dessert needs time to set and tastes best the next day.

Q: Why was this so popular back in the day?
A: It was easy, inexpensive, colorful, and fun—perfect for community gatherings, school events, and family treats!

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