Green & Red Christmas Jelly
A festive dessert with layers of biscuit, creamy filling, and red and green jelly.
Equipment
- 20 cm square cake tin
- Mixing bowl
Ingredients
Biscuit Base
- 250 g Arnott’s Marie or Nice biscuits, crushed
- 125 g unsalted butter, melted
Creamy Middle Layer
- 395 g sweetened condensed milk
- 1 cup boiling water
- 0.5 cup lemon juice
- 3 teaspoon gelatine
- 0.25 cup cold water
Jelly Layers
- 85 g red jelly crystals (raspberry or strawberry flavour)
- 85 g green jelly crystals (lime flavour)
- 2 cups boiling water 1 cup per jelly packet
- 2 cups cold water 1 cup per jelly packet
Instructions
- Mix crushed biscuits with melted butter and press into the base of a 20 cm square cake tin. Chill.
- Dissolve gelatine in boiling water, then add condensed milk, lemon juice, and cold water. Pour over the biscuit base and chill until set.
- Prepare red and green jelly separately by dissolving each packet in 1 cup boiling water, then adding 1 cup cold water. Allow to cool slightly.
- Pour red jelly over the creamy layer and chill until set. Repeat with green jelly.
- Cut into squares to serve.
Notes
For best results, allow each layer to set fully before adding the next.