Finger Jello - cooking recipe

Ingredients

4 Tbsp. Knox gelatine
2 1/2 c. cold water
2 c. cold water
12 oz. any flavor jello
1/2 c. sugar

Preparation

Dissolve Knox gelatine in 2 1/2 cups cold water; set aside. In a saucepan, place 2 cups cold water, jello and sugar.
Bring to boil.
Remove from heat; add gelatine mixture and mix well. Add 1 cup water to this.
Pour into a 9 x 13-inch pan.
Spray pan with Pam or butter.
Cut in squares.