Mix flavored jello, 1 tablespoon gelatin and boiling water and let harden in a 9 x 13-inch cake pan.
1st Layer:
Dissolve 1 package jello and 1 envelope gelatine in 1 cup boiling water and pour in 9 x 13 1/2-inch Pyrex baking dish sprayed with Pam.
Let set in refrigerator for 20 to 25 minutes until firm.
Dissolve 2 envelopes gelatine in 1 cup boiling water.
Add can of condensed milk.
Mix Jello and Knox packages together.
Add boiling water and stir until dissolved.
Add Cool Whip and stir again until dissolved.
Pour mixture into a 9x12-inch pan.
Cool in refrigerator until thick.
Cut into 1 or 2 inch squares.
The Cool Whip will seperate and rise to the top and give the Jello a nice layered look.
nto smallish rectangles (it's finger food).
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.
o a boil and add Jello. Bring back to a boil
Mix together until dissolved and pour into cake pan to set.
Stir to dissolve jello mixes in boiling liquid.
Pour into a 13 x 9-inch pan.
Refrigerate for 3 hours, until firmly set.
Dip bottom of pan in warm water for ease in lifting out \"finger-size\" jello squares that you cut.
Mix together all ingredients and put in desired dish to chill. Cut into squares and pass around.
This recipe is great for toddlers and preschool age children.
You will need an 8 x 12-inch or 9 x 13-inch dish for this recipe.
Separately dissolve each package of jello with 1 cup boiling water.
Cool.
Dissolve the unflavored gelatin and sugar in 1 1/4 cup boiling water.
Add enough milk to make 3 cups.
Oil a 9 x 13-inch pan.
Pour 1 jello mixture into pan and refrigerate until set; approximately 25 minutes.
Pour 1 cup milk mixture over first layer of jello.
Refrigerate until set.
Alternate jello and milk mixtures.
Cut into cubes or desired shapes.
Dissolve jello in 2 cups of boiling water.
Soften 2 packages of gelatine in 1/2 cup of cold water.
Add gelatine to jello and stir until completely dissolved.
Pour into 8 x 8-inch pan and refrigerate.
Dissolve 1 package jello and 1 envelope unflavored gelatin
Boil water.
Stir in unflavored gelatin until dissolved.
Then stir in jello until dissolved.
Stir in lemon juice.
Pour in cake pan of choice (the smaller the pan the thicker the jello). Refrigerate until set.
For each jello layer:
Mix one box jello with 1 envelope Knox. Add 1 cup very hot water; stir until dissolved.
Pour into a lightly greased 13 x 9-inch pan.
Refrigerate until set, about 15 to 20 minutes.
Stir the Knox gelatine, water and jello until jello is completely dissolved.
Add the heavy cream.
Pour into a shallow baking dish and refrigerate until firm. (The cream will rise to the top.)
Cut into squares or shapes and enjoy!
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.
Stir together pretzels, 3 Tbsp.
sugar and butter.
Press into 9 x 13-inch pan and bake 7 minutes at 400\u00b0.
Let cool completely.
Mix together cream cheese and 1 cup sugar.
Blend well.
Fold in 1/2 carton Cool Whip.
Spread on cooled pretzel layer. Dissolve Jello in hot water then add cold water.
Mix in frozen strawberries and put in freezer for 5 - 7 minutes.
Do not let it jell.
Spread over cream cheese layer.
Serve with remainder of Cool Whip. Serves 10 - 12.
Dissolve unflavored gelatin in cup of cold water.
Set aside. In saucepan, bring to a boil 1 cup of water and add jello.
Bring to a boil and remove from heat.
Add gelatin mixture.
Stir and add 1/2 cup cold water.
Pour into a lightly greased pan and set in refrigerator until solid, 2 hours.
Cut into squares and store in an airtight container in refrigerator.
Heat 2 cups of water to boiling.
Dissolve jello; add 2 cups cold water, pineapple and nuts.
Let set until firm in flat dish. When cold, cream together cream cheese and whipped Dream Whip; spread on jello layer.
Cook juices, flour, sugar and eggs until thick.
Cool, then spread on top of cream cheese layer.