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  • Shellfish free
  • Seafood free

Brighten up your weekend with this colourful jelly slice. Perfect for parties and celebrations, it will be a new favourite recipe to make with the kids.

  • Makes20, pieces
  • Prep time30 minutes, + cooling & 11 hours setting time
Rainbow jelly slice


  • 2 x 85g pkts raspberry-flavoured jelly crystals
  • 85g pkt blue-coloured jelly crystals
  • 85g pkt lime-flavoured jelly crystals
  • 85g pkt orange-flavoured jelly crystals
  • 85g pkt grape-flavoured jelly crystals
  • 2 1/2 cups (625ml) boiling water
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 100g butter, melted
  • 500g cream cheese, softened
  • 320g can Coles Sweetened Condensed Coconut Milk
  • 3 tsp gelatine powder
  • 1/2 cup (125ml) boiling water, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Reserve 1 packet of raspberry jelly. Make remaining jelly by placing each flavour in a separate heatproof bowl. Add 1/2 cup (125ml) boiling water to each bowl and stir until the crystals dissolve. Pour into 5 small shallow glass containers. Place in the fridge for 6 hours or overnight until set.
  2. Step 2

    Meanwhile, grease a 20cm x 30cm lamington pan and line the base and sides with baking paper, allowing the sides to overhang. Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan and use a flat-bottomed glass to spread and press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
  3. Step 3

    Cut each jelly flavour into 2cm pieces. Use an electric mixer to beat the cream cheese and condensed milk in a large bowl until smooth. Place 1/4 cup (60ml) boiling water in a small heatproof bowl. Sprinkle over the gelatine and stir until the gelatine dissolves. Cool slightly.
  4. Step 4

    Add gelatine mixture to the cream cheese mixture and beat to combine. Spread half the mixture over the biscuit base. Arrange the jelly pieces over the cream cheese mixture, gently pressing into the surface. Top with the remaining cream cheese mixture and gently smooth the surface. Tap the pan on a work surface to settle the mixture. Place in the fridge for 1 hour to set.
  5. Step 5

    While the slice is setting, place reserved raspberry jelly in a heatproof bowl. Add the extra boiling water and stir until jelly dissolves. Add 1/4 cup (60ml) cold water and stir to combine. Place in the fridge for 30 mins or until jelly thickens slightly.
  6. Step 6

    Pour thickened raspberry jelly over top of the slice and smooth the surface. Place in the fridge for 3-4 hours or until set. Cut into 20 pieces to serve.

Nutrition Information

Per Serve

Energy: 1236kJ/296 Cals (14%)

Protein: 5g (10%)

Fat: 16g (23%)

Sat fat: 10g (42%)

Carb: 33g (11%)

Sugar: 29g (32%)

Fibre: 0g (0%)

Sodium: 236mg (12%)