Fruit Salad Slice
3/4 cup self-raising flour
1/3 cup brown sugar
1/3 cup coconut
90 g butter melted
Fruit salad topping
85 g lemon jelly
1 tsp gelatine powder
1 cup boiling water
1/3 cup lemon juice
395 g sweetened condensed milk
440 g canned fruit salad drained
2 passionfruit
For the base, line base and sides of a 19 cm x 29 cm lamington or slice tin with foil, grease foil.
Combine sifted flour, sugar and coconut in a small bowl, add melted butter and stir until combined.
Press mixture evenly over the base of prepared tin.
Bake at 180C for approximately 15 minutes or until lightly brown.
For the topping, combine jelly crystals and gelatine in a small bowl.
Add boiling water, stir until dissolved.
Stir in lemon juice, cool to room temperature.
Stir in the condensed milk, fruit salad and passionfruit pulp, stir until combined.
Pour topping over the base.
Refrigerate until set. Cut once
