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 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.
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.
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 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.
In medium bowl, combine Knox unflavored gelatine and fruit-flavored gelatine; add boiling water and stir until gelatine is completely dissolved.
Pour into 8 or 9-inch baking pan.
Chill until firm.
To serve, cut into 1-inch squares.
Makes about 6 dozen blox.