• 1 pack tennis biscuits
• 1 packet lemon flavoured jelly powder
• 250ml boiling water
• 1 tin Ideal milk (cooled overnight)
• 1 tin Caramel Treat
• 1 large peppermint crisp

1. Dissolve the jelly in the boiled water and leave to cool until just before it begins to stall.
2. Beat the Ideal milk until thick.
3. Now combine the jelly mixture and caramel treat with it.
4. Pack a layer of tennis biscuits in a baking dish, grate half of the peppermint crisp over the layer of biscuits and pour half the ideal milk mixture over the chocolate.
5. Repeat the process and leave to cool down completely.

INGREDIENTS
Greengage jelly
Orange jelly
Strawberry jelly you can use any colours that you like
3 envelopes of gelatin
1 tin of condensed milk
5 cups of water
METHOD
Pour the packages of jelly into 3 separate bowls, then divide the boiling water evenly among the 3 bowls…each bowl should get 1 cup of boiling water…stir to dissolve
Spray your containers with non stick spray then pour the jelly into the containers
Refrigerate until it set
Cut jelly into squares, put it inside the Bundt pan (spray your Bundt pan with non stick spray)
On another bowl mix 3 packets of gelatin with 2 cups of boiling water, let it cool and add condensed milk, whisk or mix it together
Once you have mixed, pour just enough to cover the jelly squares in the Bundt cake mould
Refrigerate for 2 to 3 hours

Ingredients
For the Jello Cubes
4 different flavours of jello
4 cups boiling water
For the Condensed Milk Jello
3 tablespoons gelatine powder
1/4 cup cold water
1 can condensed milk
1 cup hot water

Instructions
Start by preparing the four different flavours of jello, but dissolving each jello flavour into one cup of hot water each.
Let the jello set in separate containers in the fridge, for about 1 hour or so.
While the jello is setting, dissolve the gelatine powder in 1/4 cup of cold water.
Once its completely dissolved, add 1 cup of hot water and the condensed milk.
Mix until combined.
Cut the set jello into cubes and place randomly into a serving dish. I used a rectangular dish.
Now pour over the condensed milk mixture, and transfer the dish to the fridge to chill for 1-2 hours or until completely set.
When ready to serve, cut the broken glass jello with a sharp knife into cubes.
Serve immediately.

7 eetlepels meelblom
3 eetlepels suiker
4 eetlepels appelkooskonfyt
1 teelepel koeksoda
3 eiers, geklits
2 eetlepels botter
1/4 koppie melk knippie sout
1 pakkie lemoenjellie
112 koppie suiker

Klop die botter en suiker saam tot dit romerig is en voeg die geklitste eiers by.
Voeg appelkooskonfyt by.
Los die koeksoda op in die melk.
Sif die droe bestanddele saam en voeg om die beurt met die melk by die geroomde mengsel.
Kook 1 pakkie jellie poeier, 112 koppie suiker en 2 koppies kookwater saam vir 5 minute.
Gooi die kokende stroop in ‘n vuurvaste bakskottel en skep die deeg daarin.
Bak in ‘n matige oond 180C vir 45 minute.

Deeg:
2 eiers
2 eetl suiker
2 eetl botter
4 eetl meelblom
ltl koeksoda (aangemaak met bietjie melk)
2 eetl appelkooskonfyt

Sous:
1 pakkie aarbei jellie
2 kop kookwater
2 eetl botter
half kop suiker

Kook solank die stroop in groot pot en laat staan eenkant om warm te bly.
Room die botter, suiker, en klits eiers by.
Voeg konfyt by.
Voeg koeksoda by.
Voeg meel by en meng goed.
Skep nou lepels vol deeg bo-op die sous.
Bak vir half uur by 180 grade.
Gee staantyd van so 15 min voor opdiening.
Hierdie resep is lekker klam want die jellie maak so ‘n lekker dik sous aan die onderkant met die degie wat lekker bros en bruin bo-op is.

INGREDIENTS
1 pack jelly mixed with 225 ml hot water and 225 ml cold water
1 box ultramel
1 can slices peaches
4 crushed tennis biscuits
100 ml whipped cream
Strawberries to garnish
Choc chips and almonds to garnish

METHOD:

1. Set your Jelly in a glass about 1/4 and slant in a muffin pan and refrigerate until set
2. Add ultramel in your glass of jelly until the sort of even and level
3. Slice 4 thick pieces of Madeira cake and use an empty glass same size as using for you trifle and cut a circular cake
4. Lay cake in glass on top of custard and jelly, then add 1 tbspn of liquid from canned peaches
5. Add 2 sliced peaches on top of cake forming a circle
6. Add 1 tspn of crushed biscuit and add 1 tsp of liquid from canned peaches
7. Top off with 1 full tsp on whipped cream and level it out
8. Add strawberries, choc chips, almonds and mint leaves to garnish allow to set and soak for about an 1hr in the fridge.