Dissolve Knox gelatine in 1/2 cup
Dissolve 1 package Jello in 1 cup boiling water;
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 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!
Mix gelatin and jello together in a 2 quart bowl. Add boiling water. Stir until jello is dissolved.
Add Cool Whip, stirring until melted.
Pour into a 13 x 9 glass dish.
Refrigerate several hours or until set.
Cut into squares.
Keep refrigerated until ready to eat.
*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.
package green jello with 1 envelope of Knox gelatin, add 1
Soften gelatin in cold water.
Dissolve Jello in hot water, then add softened gelatin and mix well.
Add Kosian and blend well.
Pour into greased 8 x 8 inch pan.
Refrigerate until set about 4 hours.
Cut into blocks or rectangles and serve.
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.
ny yolk mixed into the recipe). Spread and press firmly into
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 2 packs Knox gelatine in 1 1/4
Oil a 13 x 9 x 2-inch pan.
Using 4 separate bowls, mix each box of jello with 1 cup boiling water and 1/2 cup cold water; set aside.
Dissolve 2 packages Knox gelatine with 1/2 cup cold water; set aside for 5 minutes.
Boil 2 cups milk in a pan, then add 1 cup sugar until dissolved.
Add 2 cups sour cream and 2 teaspoons vanilla.
Wait about 5 minutes, then add Knox gelatine mixture to sour cream mix.
Bring to boil 2 cups milk and 1 cup sugar.
Cool.
Dissolve Knox gelatine in 1/2 cup water.
Put into warm milk and sugar. Bring to a boil and remove from heat.
Cool and stir in 2 cups sour cream and vanilla.
Beat until creamy; set aside.
Mix jello, one box at a time.
Use 1 3/4 cups boiling water to each box.
Pour first box, after dissolved, into a 9 x 13-inch baking pan.
Chill. When set, pout 1/4 of sour cream mixture and spread evenly.
Then prepare second box of jello and repeat until all is used.
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.
Dissolve Knox gelatine in 1/2 cup
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.
Dissolve Knox gelatine in 1/2 cup cold water. Boil milk and strain. Add sugar, vanilla and sour cream.
Mix 1 cup boiling water and 1/2 cup cold water to each box of jello (making 1 box at a time).
Pour into 13 x 9-inch glass pan.
Chill.
Then pour 1 1/2 cups white mix over jello.
Chill again.
Repeat jello and white mixture and chill between each layer, end with cherry jello on top.
Mix the gelatine with cold water to dissolve.
Save juice from fruit to make 1 cup; add 2 cups of water and the puddings.
Heat, stirring constantly, until boiling.
Add gelatine mixture and beat thoroughly.
Add fruits and refrigerate.
Double recipe for a 9 x 13-inch pan.
This jello will not melt.
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.