No-bake jelly and custard slice is a popular dessert in many countries, with countless variations and additions. This Greek-style version, along with the no-bake cream dessert I shared a few months ago, was especially popular in the 90s and is one of the classic summer desserts many of us grew up enjoying at home.
The Greek version has three simple layers: a base of Petit-Beurre biscuits dipped in milk, a creamy homemade custard (or store-bought for convenience), and a topping of strawberry jelly for a refreshing, colorful finish.
It’s really easy to prepare and doesn’t require any special baking skills. The only waiting is for the jelly to set, which takes a few hours. One of the things I love most about this dessert is that you can make it the day before if you’re expecting guests, giving you one less thing to worry about on the day.
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Why you should try my recipe
- Makes a big tray, enough for at least 12 people.
- Stays good in the fridge for up to 4-5 days.
- You can make it the day before and keep it in the fridge.
- Both kids and adults are going to love it!
Ingredients & How-to
To prepare this Greek-style jelly and custard slice dessert, we are going to need sugar, milk, cornstarch, vanilla paste, butter, biscuits and jello.
- Vanilla: I’m using vanilla paste but you could also use vanilla extract or a vanilla bean.
- Butter: I add about 2 tablespoons of unsalted butter to the custard to give it a silky-smooth finish and help prevent it from thickening too much as it cools.
- Biscuits: For the base of this jelly slice dessert, I’m using petit-beurre biscuits, also known as tea biscuits. You can use any similar type of thin, crisp biscuit with a mild, plain flavor.
- Jello: Usually strawberry or raspberry flavor is used to give a bright pink color.
For full quantities check the recipe card down below.
01. In a bowl, I add the sugar, cornstarch, vanilla to a bowl with about half a cup of the milk and whisk it altogether until the cornstarch has dissolved. I avoid adding everything to the pot at once to prevent any lumps.
02. I add the remaining milk to a pot and place it over medium heat. When the milk is hot but not boiling, I add the cornstarch mixture in and keep whisking. It takes around 8-10 minutes for the custard to thicken. Make sure to keep whisking to prevent burning at the bottom. When it’s thickened, I remove the pot from the heat and add the cold butter to get a nice silky finish and prevent the custard from thickening further.
03. In a long pyrex tray, I place two layers of biscuits after dipping them in milk. Depending on the size of your tray, it should take 10-12 biscuits for each layer.
04. I slowly pour the custard on top of the biscuits making sure it touches the edges of the tray. We need to make sure there are no gaps to prevent the runny jelly from going under later on.
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Buy On Amazon05. I prepare the jelly according to the package instructions. Then I leave it at room temperature for about an hour while the custard and biscuit base cools in the fridge.
06. After an hour, I take the custard base out of the fridge and gently ladle the jelly over the top. Then, I carefully return the dessert to the fridge and let it chill for 3–4 hours, or until completely set.
Tips
- After adding the cornstarch mixture back to the pot, continue stirring constantly to prevent the custard from sticking to or burning on the bottom.
- When you place the custard on top of the biscuits, make sure you spread it well and it touches the sides of the tray to avoid the jelly from going under.
- Let the jelly come at room temperature for at 1-1.5 hours before pouring it on top of the custard.
Serving suggestions
This jelly and custard slice dessert is the perfect treat after a meal. It’s light, refreshing, and just sweet enough, making it a dessert that both kids and adults will love.
Storage
This is a refrigerated dessert and should be kept in the fridge after it’s made. It will keep well for up to 4–5 days. To prevent the edges from drying out, you can cut it into slices and store them in an airtight container with a lid.
FAQ
Some substitutes for petit beurre biscuits are rich tea biscuits or graham crackers.
You could chop some fresh strawberries or cherries or another fruit of choice and spread them on top of the jelly after it's placed on top of the cream. Avoid citrus fruits and pineapple as the jelly might not set.
If you tried my Jelly & Custard Slice Dessert (Greek style) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Jelly & Custard Slice Dessert (Greek style)
A traditional and much-loved summer treat, this jelly and custard slice dessert is light, refreshing, and just sweet enough. Serve it after a meal or alongside a cup of coffee when entertaining guests. Enjoy!
16 servings
5 minutes
Custard Ingredients
- 4 cups / 1 litre milk
- ½ cup / 100gr sugar
- ⅔ cup / 85gr cornstarch
- 1 teaspoon vanilla paste
- 2 tablespoons unsalted butter
Other Ingredients
- 20-24 biscuits (Petit-Beurre / Tea biscuits)
- ¼ cup milk (for dipping the biscuits)
- 1 packet of jello / jelly (6oz / 170gr) strawberry or other flavor of choice
Equipment
- pyrex tray (paid link)
Instructions
- In a bowl, add the sugar, cornstarch and half a cup of the milk. Mix with a whisk until combined.
- Place a pot over medium heat and add the remaining milk. When the milk is hot but not boiling, add the cornstarch mixture.
- Continue whisking until the cream thickens. Then turn off the heat and add the butter and vanilla paste. Stir to combine and set aside.
- Dip a biscuit to the milk and place on the pyrex tray, continue with the rest. Make two layers of biscuits, with about 10-12 biscuits on each layer.
- Pour the custard over the biscuits and spread it evenly with a spatula, making sure it reaches the edges of the Pyrex dish. This will help prevent the jelly from seeping underneath later.
- Refrigerate the tray for 1 hour. Prepare the jelly according to package instructions and set aside while the cream is cooling in the fridge.
- After 1 hour, take the tray with the cream and biscuits out of the fridge. Pour the jelly on top slowly using a ladle.
- Place the tray back in the fridge for 3-4 hours or until the jelly is fully set.
Notes
- You could use any flavor of jelly you like.
- I'm using petit-beurre biscuits, also known as tea biscuits.
Storage
Keep it in the fridge and consume it within 4-5 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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