Mix jello and Knox gelatine; add the boiling water.
Stir until dissolved.
Add a little more water; pour into a 9 x 13-inch pan.
Refrigerate.
Can be cut into squares or use cookie cutters for shapes.
ave a two quart pitcher with a handle and a pour
*This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes).
Pour into a lightly greased 9x13 pan and let set in refrigerator until firm.
Cut into squares or use cookie cutters.
Dissolve Knox gelatine in 1/2 cup
Make Jell-O into Jell-O Jigglers recipe that is on the box. Pour onto cookie sheet; let set up.
Cut into candy cane shape. Using Cool Whip, make white stripes on candy cane; sprinkle with green cake decoration sprinkles.
Dump the boiling water in a bowl.
Slowly stir in the jello, add a little at a time.
Stir well.
Pour into small bread pan or jello molds.
Refrigerate, will be firm in 1 hour.
b>with mayonnaise.
Jello mixture: Mix 1 package green jello with 1 envelope of Knox
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.
Empty jello and Knox gelatine in separate bowls.
Dissolve jello with 1 cup boiling water and Knox with 1/2 cup cold water. Pour 1 flavor of jello in a 9 x 13-inch pan.
Place in refrigerator until set, about 30 minutes.
In separate small bowls, dissolve each of the fruit jellos in 1 1/2 cups of boiling water.
Set aside to get syrupy.
Combine sugar and milk.
Heat until sugar is dissolved.
Mix Knox gelatine and water and heat until dissolved.
Combine milk mixture with Knox gelatine mixture and add vanilla.
Gradually mix in sour cream.
In a 10-cup dish or mold, layer one jello, then 1/4 cup sour cream mixture, another jello, another 1/4 cup sour cream, until all are used.
Each layer should be nearly firm before adding the next layer.
Dissolve Knox gelatine in 1/2 cup
Dissolve jello in boiling water and let cool to room temperature.
Add pudding to milk in bowl; beat with whisk until well blended, 1 to 2 minutes.
Quickly pour in jello; stir with wire whisk until blended.
Pour at once into a 9 x 13-inch pan. Refrigerate.
Spray cookie sheet or molds with cooking spray.
Mix boiling water and jello in bowl until all is dissolved.
Pour into pan or mold.
Refrigerate until cool.
You can also use cookie cutters to cut into shapes or cut into squares.
Keep refrigerated.
Dissolve jello in boiling water. Cool to room temperature. Add milk.
Mix in the pudding with a wire whisk.
Pour into a 9 x 13-inch pan. Cool and cut.
Mix 2 1/2 cups cold water with Knox; set aside (cold mixture). Mix jello, boiling water and sugar in saucepan; bring just to a boil and add cold mixture.
Add 1 cup cold water; stir well and pour in a 9 x 13-inch pan.
Refrigerate approximately 3 hours. Cut into blocks or use cookie cutters for fun shapes.
Dissolve jello and Knox gelatin
in boiling water.
Add rest of ingredients (except sour cream).
Put 1/2 of the mixture in 8-9 inch corning dish or 13 x 9 x 2 inch pan.
Chill until firm. Spread sour cream over.
Add other 1/2 of ingredients.
Chill until firm.
(You can also substitute raspberry jello and frozen raspberries in place of the strawberry.)
Mix up jello and Knox gelatine in bowl prior to adding water. Add water and pour into 9 x 13-inch pan.
Chill, then cut into blocks or shapes.
Store in closed container.
To each package of jello, add 1 package Knox gelatine and 1 cup boiling water.
Stir boiling water into gelatin.
Dissolve completely.
Pour mixture slowly into 13 x 9-inch pan.
Chill at least 3 hours.
To cut, dip bottom of pan in warm water for 15 seconds to loosen gelatin (or grease pan lightly and pour warm, not hot, liquid into pan for easy removal).
Cut shapes with cookie cutters all the way through gelatin, or cut into squares.
Makes 2 dozen.
Mix 1 (3 ounce) jello and 1 package Knox gelatine (be sure to mix these 2 ingredients together dry before adding boiling water). Add 1 cup boiling water and stir until dissolved.