There’s nothing much more satisfying than taking a bite into some sweet Jelly Slices. First, your teeth experience a layer of smooth, tangy raspberry gelatin perfectly combined with another bouncy blend that is creamy and sweet. Then, they hit that yummy, buttery, crunchy shortbread cookie crust to create the most amazing trio. Joining these two textures has never been so delicious! Jelly Slices are the sweet treat you need to cure everyone’s sweet tooth!
Ingredients
- 7 ounces shortbread cookies, crumbled into fine crumbs
- 3/4 cup butter
- ground cinnamon, to taste
- 14 ounces sweetened condensed milk
- 1/2 cup lemon juice, strained
- 3/4 cup boiling water
- 2 teaspoons gelatin powder
- 1 (3-ounce) package raspberry gelatin
Directions
Step 1 –Grease the base of an 8×12-inch slice pan and then line it with parchment paper, allowing the paper to overhang by about 1-inch.
Step 2 –Place the cookie crumbs, the butter, and the cinnamon in a food processor and pulse until they are combined.
Step 3 –Press the cookie mixture into the base of the prepared pan.
Step 4 –Chill the cookie mixture in the fridge until it is firm, about 30 minutes.
Step 5 –In a medium bowl, combine the condensed milk and the lemon juice.
Step 6 –In a small bowl combine the boiling water and the gelatin powder and stir until the gelatin is completely dissolved.
Step 7 –Stir the milk mixture into the gelatin powder mixture, then pour it over the cookie crust.
Step 8 –Chill the pan in the fridge until the mixture is set, about 1 hour.
Step 9 –While the mixture is chilling, prepare the raspberry gelatin according to the package directions, using about 1/2 cup less water than directed.
Step 10 –Pour the raspberry gelatin over the milk filling and then chill it in the fridge until it is set, about 1 hour.
Step 11 –Slice and serve.
