Tropical Fruit Salad Slice – A Nostalgic No-Bake Treat

Some desserts just hit differently when they remind you of childhood, and this Tropical Fruit Salad Slice is exactly that. If you grew up flipping through Women’s Weekly cookbooks or watching an auntie throw together simple, no-fuss treats, you might already be familiar with this one. It’s easy, it’s budget-friendly, and best of all, it requires no baking.

I made this for my sister’s baby sprinkle, which had a tropical theme, and it fit right in. With a biscuit base, a fruit custard filling, and minimal effort, this slice is the perfect make-ahead dessert for parties, afternoon tea, or whenever you’re in the mood for a sweet throwback.

Why You’ll Love This Recipe

• No oven required – just a stovetop and some fridge space.
• Simple ingredients – you probably have most of them in your pantry already.
• Customizable – switch up the fruit or biscuits to make it your own.
• Perfect for warm weather – light, fruity, and refreshing.

Ingredients You’ll Need

• 1 packet of Scotch Finger biscuits (or any plain biscuits)
• 825g tin of fruit salad (in juice, not syrup)
• 4 tablespoons custard powder

Optional toppings: fresh banana slices, a squeeze of lemon juice, whipped cream, or a scoop of vanilla ice cream.

How to Make Tropical Fruit Salad Slice

1. Prepare the Tray

Line a baking dish with baking paper. A little trick: scrunch up the paper, wet it slightly, and then flatten it back out. This helps it stay in place better. If you want easy removal, line the dish with foil first.

2. Layer the Biscuit Base

Lay the biscuits in a single layer at the bottom of the tray. You don’t need to crush them or add butter – the filling will set everything together.

3. Make the Fruit Custard

Pour the entire tin of fruit salad into a saucepan. Add the custard powder and stir over medium heat until it thickens to a pudding-like consistency. Some recipes call for draining the fruit and thickening just the juice before adding the fruit back in, but I prefer cooking it all together – the softened fruit blends nicely into the custard.

4. Assemble and Chill

Pour the thickened fruit custard over the biscuit base, spreading it evenly. Pop the tray into the fridge and let it chill for at least a few hours, though overnight is best for a firm slice.

5. Slice and Serve

Once set, lift the slice out of the tray using the foil or baking paper and cut it into squares. Serve as is, or add your favorite toppings for an extra treat.

Tips and Variations

• Switch up the fruit – try using crushed pineapple, mango, or peaches for a different twist.
• Add some passionfruit – if you can get your hands on canned crushed fruit salad with passionfruit, it’s a game-changer.
• Make it creamier – stir in a splash of coconut milk while cooking the custard.
• Use a different base – Graham crackers, Nice biscuits, or shortbread would all work well.

Perfect for Any Occasion

This slice isn’t just a nostalgic favorite – it’s great for get-togethers, lunchbox treats, or just when you feel like making something sweet without too much effort. It keeps well in the fridge for a few days (if it lasts that long), making it an easy make-ahead option for busy weeks.

Want to see how easy it is to make? Watch my step-by-step video where I walk through the whole process, sharing tips and tricks along the way. Check it out below: