Finger Jello - cooking recipe

Ingredients

3 (3 oz.) pkg. Jello
3 env. Knox gelatine
4 C. Boiling Water
1 (8 oz.) Cool Whip, thawed

Preparation

Mix Jello and Knox packages together.
Add boiling water and stir until dissolved.
Add Cool Whip and stir again until dissolved.
Pour mixture into a 9x12-inch pan.
Cool in refrigerator until thick.
Cut into 1 or 2 inch squares.
The Cool Whip will seperate and rise to the top and give the Jello a nice layered look.