Finger Jello - cooking recipe

Ingredients

4 envelopes Knox gelatine
2 1/2 c. boiling water
2 (6 oz.) pkg. jello
2 c. cold water
1/2 c. sugar
1 c. cold water

Preparation

Add Knox gelatine to boiling water; set aside.
Add jello, cold water and sugar to saucepan.
Heat until boils.
Stir until dissolved.
Take off heat when it boils.
Add another cup of cold water.
Mix together with unflavored gelatine.
Pour into 2 (13 x 9-inch) pans.
Cool 2 to 3 hours.
Cut into cubes or use cookie cutters for shapes.
Better than Jigglers.