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Knox Blocks

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.

Knox Blocks Squiggles

Mix Knox with cold water; let set until firm.
Mix Jell-O with boiling water; stir until dissolved.
Add Knox mixture; stir well. Refrigerate until set firm.
Cut with cookie cutters or into blocks.

Knox Blocks

Stir all gelatine in hot water until dissolved.
Fold in Cool Whip until melted.
Pour into a 9 x 13-inch oblong pan sprayed with Pam.
Chill until set.
Cut into blocks and serve.

Knox Blocks

Make gelatine.
Pour into pan and let set.
Cut into blocks. Kids especially like this in the summertime.
It makes no mess.

Knox Blocks

In bowl, sprinkle gelatine over cold juice; let stand 1 minute.
Add
hot
juice and stir until gelatine is completely dissolved.\tPour
into 8 or 9-inch baking dish and chill until firm
in
refrigerator.
To
serve,
cut
into 1-inch squares. Makes about 6 dozen blocks.

Knox Blocks Finger Jello

In a large bowl, combine Knox and flavored gelatins.
Add boiling water and stir until gelatines are dissolved.
Pour into large shallow baking pan (13 x 9-inch) and chill until firm.
Cut into squares to serve.
Makes about 100 (1-inch) squares.

Knox Blocks

In a large bowl, combine Knox unflavored gelatine, Jell-O and water.
Stir until dissolved.
Pour in jelly roll pan.
Chill until firm.
Cut into pieces.
Can be cut with cookie cutters.

Knox Blocks(Finger Jello)

Mix Jell-O together.
Add water and bring to a boil.
Add Knox gelatine.
Stir until dissolved.
Add whipping cream.
Pour in 9 x 13-inch pan.
Refrigerate 1 hour.
Cut into squares.
Eat with fingers.

Cream Knox Blox

In a large bowl combine Knox with flavored gelatin.
Add boiled water and stir until jello is dissolved.
Stir in cream and pour into a 9x9 dish.
Chill until firm.
Cut into small rectangular blocks and serve.

Double Decker Jello Blocks

In large bowl, combine Knox gelatine with flavored gelatin. Add boiling water; stir until completely dissolved.
Stir in cream.
Pour into shallow baking dish.
Chill until firm.
To serve, cut into one-inch squares.
Recommended pan size is 9 x 9-inch.

Knox Blocks(Finger Jello)

Mix gelatine and jello.
Add boiling water and dissolve.
Add whipping cream.
Pour into pan and refrigerate until set.

Knox Blocks(Finger Jello)

In a large bowl, mix gelatine and flavored gelatin.
Add boiling water and stir until dissolved.
Pour into large, shallow 13 x 9-inch baking pan.
Chill until firm.
Cut into squares and serve.

Knox Blocks

Mix gelatine and jello thoroughly.
Add boiling water and stir for 1 minute.
Pour into 13 x 9-inch pan and refrigerate until firm.
Cut into favorite shapes.
Red and green jello make a wonderful Christmas platter.
Will hold up for a couple of hours on table.

Jello-Knox Blocks(Great For Kids, No Mess)

Mix Jell-O and unflavored gelatine.
Add boiling water.
Mix thoroughly and pour into long serving dish (9 x 12-inch etc.). Chill until set.
Cut into squares.
Can be left out of refrigerator at room temperature once it is firm.
Kids love to eat \"Jell-O\" with their hands.
Garnish with Cool Whip.

Knox Blocks

Dissolve fruit juice and gelatine in saucepan and bring to a boil.
Take pan off stove and add jello, stirring until dissolved. Pour mixture into a 9 x 13-inch pan or baking dish.
Refrigerate until set.
Cut into tiny squares and eat with fingers.

Spanish Cream Knox Blox

ou can cut them into blocks or use your favorite cookie

Knox Blocks

Combine jello and gelatine.
Stir in hot water.
Stir well. Pour into a 9 x 13-inch pan.
Cool until firm.
Cut into squares or use cookie cutters.

Knox Blocks

Pour Jell-O and gelatine into bowl; add boiling water and stir until dissolved.
Pour mixture into 13 x 9 x 2-inch pan and refrigerate until firm.
Cut into squares or use cookie cutters for other shapes.

Finger Jello(Childrens Recipe)

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.

Lamb Blocks With Summer Squash

Brown lamb blocks well on both sides in heated oil in a large, deep frying pan or Dutch oven.
Add onion, garlic, salt, oregano, pepper and broth.
Bring to boiling.
Cover and reduce heat. Simmer until lamb is very tender, 10 to 12 minutes.
Using a slotted spoon, transfer lamb and vegetables to a warm serving dish.
Keep warm.

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