Jelly Pudding


Serves 8


  • 4 x 85g pkts Jelly Crystals
  • 500ml Water, boiled
  • 2 x 375ml tins Evaporated Milk
  • 1 x 200g pkt Rice Cookies
  • 3 tablespoons butter, melted
  • 8 Marshmallows, chopped into quarters
  • Chantilly Cream
  • Chocolate Flakes
  • Strawberries
  • Mint


  1. Empty jelly crystals into a heat proof bowl and add boiled water. Stir until jelly crystals have dissolved.
  2. While jelly is cooling, make biscuit base.
    1. Crush biscuits and add melted butter.
    2. Divide biscuit mix evenly between the 8 glasses.
    3. Lightly firm down the biscuit layer.
  3. Add evaporated milk to jelly mix and stir to combine.
  4. Place 4 marshmallow pieces into each cup.
  5. Pour cooled jelly mix into cups.
  6. Place in the fridge for at least 2 hours or until set.
  7. Decorate with a piped chantilly cream rose, chopped strawberries, chocolate and mint.
  8. Serve.



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