Jelly Slice

Prep Time: 35 min
Cook Time: 4 hours 30 min
Makes: 25 pieces


  • 400g digestive biscuits, crushed

  • 150g unsalted butter, melted
  • 2 tsp gelatin powder

  • 500g Chobani Foodbank Strawberry Greek Yogurt

  • 1 packet strawberry jelly


Steps 1

In a mixing bowl, combine the crushed digestive biscuits with the melted butter. Press the mixture into the base of a 25cm x 25cm lined square baking pan to form the first layer. Place in the fridge to set for at least 30 minutes.!

Steps 2

In a large separate bowl, mix the gelatin powder with 1/4 cup of cold water and allow to bloom for 5 minutes, whisk 1/4 cup boiling water into gelatin to dissolve completely. Allow to cool for 15 minutes.

Steps 3

Add Chobani Strawberry Yogurt into dissolved gelatin, whisk until combined. Pour mixture over chilled biscuit base and place in fridge to set for at least 1 hour.

Steps 4

In a separate bowl, mix the jelly crystals with 1 cup boiling water, stir until dissolved and to cool slightly. Gently pour over yogurt and place in fridge to set for at 4 hours or until firm.

Steps 5

Once set, remove slice from pan and cut into 5cm x 5cm squares.
Serve immediately or store in airtight container, keeps for 7 days.

Made with Chobani


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