Finger Jello - cooking recipe

Ingredients

2 packs Knox gelatine
1 (6 oz.) pkg. Jell-O (flavor of your choice)
1/3 c. sugar

Preparation

Dissolve 2 packs Knox gelatine in 1 1/4 cups cold water; stir and set aside.
Combine 1 cup cold water and 1 (6 oz.) package Jell-O; add 1/3 cup sugar.
Bring to a boil and remove from heat. Add cold mixture to hot mixture, plus 1/2 cup cold water and pour into pan.
Refrigerate 2 to 3 hours.
After jelled, cut into squares.
Keeps without refrigeration.
Pull the cubes out from pan with your fingers.
They will come out clean, not jagged.
(Try eliminating sugar).
Use 8 or 9-inch pan.
Note:
To double or triple recipe, put in 9 x 13-inch pan.
I do not use sugar.