Finger Jello - cooking recipe

Ingredients

2 c. cold water
5 envelopes Knox gelatine
2 large or 4 small jello
1 c. sugar
2 1/2 c. water, boiled
1 c. water, cold

Preparation

Soak Knox gelatine in 2 cups water for 15 minutes.
Mix jello, sugar and 2 1/2 cups water; boil until jello and sugar dissolves. Add to Knox gelatine mixture plus 1 cup cold water.
Pour into 9 x 12-inch oiled or \"Pammed\" pan.
Cut in squares.
Excellent source of protein.