In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
o a boil and add Jello. Bring back to a boil
Stir to dissolve jello mixes in boiling liquid.
Pour into a 13 x 9-inch pan.
Refrigerate for 3 hours, until firmly set.
Dip bottom of pan in warm water for ease in lifting out \"finger-size\" jello squares that you cut.
Mix together all ingredients and put in desired dish to chill. Cut into squares and pass around.
This recipe is great for toddlers and preschool age children.
Separately dissolve each package of jello with 1 cup boiling water.
Cool.
Dissolve the unflavored gelatin and sugar in 1 1/4 cup boiling water.
Add enough milk to make 3 cups.
Oil a 9 x 13-inch pan.
Pour 1 jello mixture into pan and refrigerate until set; approximately 25 minutes.
Pour 1 cup milk mixture over first layer of jello.
Refrigerate until set.
Alternate jello and milk mixtures.
Cut into cubes or desired shapes.
Dissolve jello in 2 cups of boiling water.
Soften 2 packages of gelatine in 1/2 cup of cold water.
Add gelatine to jello and stir until completely dissolved.
Pour into 8 x 8-inch pan and refrigerate.
Dissolve 1 package jello and 1 envelope unflavored gelatin
Boil water.
Stir in unflavored gelatin until dissolved.
Then stir in jello until dissolved.
Stir in lemon juice.
Pour in cake pan of choice (the smaller the pan the thicker the jello). Refrigerate until set.
For each jello layer:
Mix one box jello with 1 envelope Knox. Add 1 cup very hot water; stir until dissolved.
Pour into a lightly greased 13 x 9-inch pan.
Refrigerate until set, about 15 to 20 minutes.
Stir the Knox gelatine, water and jello until jello is completely dissolved.
Add the heavy cream.
Pour into a shallow baking dish and refrigerate until firm. (The cream will rise to the top.)
Cut into squares or shapes and enjoy!
Mix Knox gelatine and jello together. Add boiling water.
Stir until jello is dissolved.
Pour into a 9 x 13-inch pan. Chill until firm.
Cut in squares.
Dissolve unflavored gelatin in cup of cold water.
Set aside. In saucepan, bring to a boil 1 cup of water and add jello.
Bring to a boil and remove from heat.
Add gelatin mixture.
Stir and add 1/2 cup cold water.
Pour into a lightly greased pan and set in refrigerator until solid, 2 hours.
Cut into squares and store in an airtight container in refrigerator.
Dissolve gelatin in 1/2 cup cold water.
Bring 1 cup water to a boil and add jello.
Bring to boil again and remove from heat. Add gelatin mixture and 1/2 cup cold water.
Pour into lightly greased pan.
(I use Pam.)
Chill in refrigerator until solid. Cut with cookie cutters and store in an airtight container in the refrigerator.
Dissolve Knox gelatine in cold water.
Dissolve flavored jello in boiling water; add Knox and stir until dissolved.
Pour into a 9 x 13-inch pan until set, about 30 minutes.
Cut into squares or shapes with cookie cutter.
Serves 12.
To each box of jello, add 1 cup boiling water and 1 package unflavored gelatin (in 3/4 cup water).
Stir water and jello to dissolve.
Cool to room temperature. Beat milk and pudding for 1 to 2 minutes.
Quickly pour into jello and blend.
Pour into 13 x 9-inch pan.
Refrigerate for 3 hours.
Dissolve each box of jello in one cup of boiling water. Divide each flavor in half.
In one part put 2 tablespoons of sour cream.
Put the clear flavor in an 8 x 8-inch pan first and let set.
Then add the sour cream into the other half and let set. Alternate the rest.
Dissolve jello in boiling water.
Cool, then add Knox gelatine.
Chill in 9 x 13-inch pan.
Cut in bars.
Yum!
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.
Mix unflavored gelatine and flavored jello in a large bowl. Mix well. Add 6 cups boiling water.
Stir well until all jello is dissolved.
If you do not stir long enough, you may get a rubbery bottom.
Pour into a 9 x 13-inch pan. Chill. After it hardens, cut into blocks or can cut with cookie cutters.