Rainbow Jelly Slice

This dessert is as fun to make as it is delicious to eat.

This recipe is brought to you by Taste



  • 1 Line an 8cm-deep, square 20cm cake pan with a double layer of baking paper, allowing it to overhang by at least 10cm on each side.
  • 2 Process the biscuits in a food processor until they resemble fine crumbs. Add the butter and process to combine. Use the back of a spoon to press the mixture firmly over the base of the prepared pan. Place in the fridge until required.
  • 3 Place the berry blue jelly crystals in a heatproof bowl. Add 125ml (1/2 cup) boiling water. Use a fork to whisk until the crystals dissolve. Process 1 packet of cream cheese in the food processor until smooth. Gradually pour in the warm jelly mixture. Process until smooth and combined, scraping down the side occasionally. Transfer to a bowl. Clean processor.
  • 4 Repeat step 3, using lime, orange and strawberry jellies and remaining cream cheese packets. Transfer to bowls. Clean processor between batches.
  • 5 Transfer berry blue mixture to a small jug. Pour mixture into the centre of cake pan. Clean jug. Fill with lime mixture. Pour lime mixture in the centre of berry blue mixture. Clean jug. Fill with orange mixture. Pour orange mixture into the centre of lime mixture. Clean jug. Fill with strawberry mixture. Pour strawberry mixture into the centre of orange mixture. Using the end of a wooden spoon or flat bladed knife, swirl jelly mixtures to marble. Refrigerate for 4 hours or until set.
  • 6 Place a sheet of baking paper over cake pan. Invert onto a board. Remove baking paper from base. Invert slice back onto a serving plate. Remove baking paper. Cut into pieces. Serve.