This Pineapple Jelly Slice is an old recipe from my adorable Grandmother.
Those lucky enough to know her call her, Nanna Darling.
She is my inspiration and where so many of my favourite memories, especially food related come from! We are so lucky to have her and she is always ready for all of her grandchildren to pick her amazing food brain. We love you. She is famous for her Caramel Tart, so if you haven’t already go check out her Caramel Tart recipe we have on the website also!
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Pinch Salt
- 1 cup Self Raising Flour
- 2 tbsp Sugar
- 60 grams Butter
- 1 tbsp Milk
- 1 Egg
- Pinch Salt
- 2 tsp Gelatin dissolved in 2 tablespoons of cold water
- 1 Packet Pineapple Jelly
- 1 cup Water
- 1 Tin Crushed Pineapple
- 1 cup Condensed Milk
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Using electric mixer, cream butter and sugar, add egg. Fold in sifted flour and salt. Beat again until just combined. Using a rolling pin, roll out into rectangular shape to line the base of your slice tin. Bake for 10 minutes on 180 degrees. Allow to cool slightly.
Add boiling water to pineapple jelly in a bowl, stir in dissolved gelatin. Add condensed milk and crushed pineapple, stir until mixture is evenly blended together. Pour over cooled pastry base and place in refrigerator to set for 2 hours.
Cut into squares and serve.
Recipe Hints and Tips
- Pineapple Jelly Slice is to be stored in airtight in the refrigerator for up to 1 week in an airtight container.