package green jello with 1 envelope of Knox gelatin, add 1 cup
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.)
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.
Dissolve Knox and Jello in boiling water.
Let cool to room temperature.
Add booze of your choice.
Spray 9 x 13 inch pan lightly with unflavored cooking spray.
Pour mixture in and chill until set.
Cut into small squares or use cookie cutters.
Heat and stir pineapple, lemon juice, and sugar until sugar is dissolved.
Soak Knox gelatin in water for 10 minutes.
Add to hot mixture above.
Cool and add cheese and Cool Whip.
Stir together and pour into an 8 x 12 inch pyrex dish or gelatin mold.
and 1/2 package Knox gelatin. Stir until dissolved.
Add
Dissolve 1 package Jello in 1 cup boiling water;
In a large bowl combine the Jell-o, unflavored gelatin and the boiling water. Whisk until dissolved.
Now you want to quickly add the ice cream until it is melted and combined.
Once mixed well, pour into a 9″ x 13″ pan. Refrigerate overnight, cut into squares and serve. If you are doing this for a party, I suggest putting the cut pieces into cupcake liners.
The ice cream will magically float to the top of the jello and you will have a creamy+jello concoction that looks like it took a lot of prep work. GREAT for parties!
Prepare one pkg of Jello using 1 Cup boiling water
*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.
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.
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.
For filling: Dissolve unflavored gelatin in cold water. Add milk,
horoughly, sprinkle the envelope of Knox gelatin over the top and LET
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.
Measure the sherbet and set aside to soften, open pineapple, orange sections and measure all ingredients ready for quick put together.
Mix Knox gelatin and orange jello in large bowl.
Add boiling water and dissolve.
Add orange sherbet and mix well, making sure the sherbet is melted.
Add pineapple, orange sections, nuts, Cool Whip and marshmallows.
This will set up rather quickly. Makes a large container of dessert.
Keeps well for several days.
Boil 6 Cups of water.
Combine Jello and Knox packets together.
Add to boiling water.
Stir until dissolved.
Remove from heat.
Add three cups of Orange Juice and 3 cups of Peach Schnapps.
Stir until mixed completely.
Pour into 9 X 12 pan.
Refrigerate overnight.
Cut into 1 inch by 1 inch cubes.
Serve in clear bowl.
Boil 6 Cups of water.
Combine Jello and Knox packets together.
Add to boiling water.
Stir until dissolved.
Remove from heat.
Add three cups of Triple Sec and 3 cups of Rum.
Stir until mixed completely.
Refrigerate overnight.
Cut into 1 inch by 1 inch cubes.
Serve in clear bowl.
Place 1 cup cold water into a heat-proof bowl or cup; sprinkle 1-1/2 tablespoons knox gelatin over the water, then whisk vigorously until combined.
Add in boiling water, sugar and Kool Aid; whisk until no granules remain.
Refrigerate until firm.
Dissolve gelatin in water.
Pour hot water over jello, mix well.
Add gelatin.
Put all ingredients in blender.
Mix well and chill.