Put Jell-O and Knox gelatine into a bowl.
Add water and stir until dissolved.
Pour into 9 x 13-inch pan.
Cool in refrigerator.
When firm, cut into squares.
In medium bowl, combine Knox and fruit flavored gelatin.
Add boiling water and stir until completely dissolved.
Pour into 8 or 9-inch baking pan.
Chill until firm.
Makes about 6 dozen.
Coat baking pan with Pam first for easy removal of finger Jell-O.
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.
In a large bowl combine Knox gelatine and jello.
Add boiling water and stir until dissolved. Stir in cream quickly and pour into shallow 9 x 9-inch pan and chill in refrigerator. Cut in 1-inch squares.
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.
Mix gelatine and jello.
Add boiling water and dissolve.
Add whipping cream.
Pour into pan and refrigerate until set.
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.
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.
In large bowl, mix Knox unflavored gelatine with Jell-O.
Add boiling water and stir until gelatine is completely dissolved. Pour into 9 x 13-inch pan.
Chill until firm.
To serve, cut into 1-inch squares.
Need not be refrigerated.
Mix unflavored and flavored gelatin in a heat proof bowl. Add boiling water and stir until completely dissolved. Stir in whipping cream.
Pour into 13x9 pan and chill until firm. About 4 hours. (The cream will rise during chilling, forming two layers, a creamy layer and a clear layer.).
To serve: cut into any desired shape and eat as a finger food.
You will need cookie cutters to shape.
Mix jello and gelatine before adding water to prevent lumps. Add 4 cups boiling water and stir until jello dissolves.
Pour into a large shallow baking dish.
Chill until firm.
Cut into squares.
Makes about 100 one-inch squares.
Mix both gelatins together completely in 9 x 13-inch pan.
Add boiling water.
Let set until cold.
Cut and serve.
Makes 100 (1-inch) squares.
Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
Pour into 9x13 inch pan. Cool in refrigerator.
When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.
In large saucepan, sprinkle gelatine over cold water; let stand 1 minute.
Stir over low heat until dissolved.
Stir in jello, stirring frequently.
Bring to boil.
When jello is dissolved, pour into 8 x 12-inch pan.
Refrigerate to set.
Cut into squares to serve.
Dissolve 2 packs Knox gelatine in 1 1/4
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.
Mix 1 package of jello, 1 envelope Knox gelatine and 1 cup hot water.
When cool, pour slowly into a 9 x 13-inch pan. Refrigerate.
Mix 1 cup milk and 1 cup hot water.
Mix 2 envelopes of Knox gelatine and 1 cup of hot water.
Then mix the milk and Knox gelatine mixture together and cool.
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.
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.