Knox Blocks Finger Jello Recipe 375 Food

HOW TO MAKE ORIGINAL FINGER GELATIN (KNOX BLOX)

Steps:

• Boil water in a pot on a stove.
• Mix in your gelatin packets. Packets may be of any taste you want, as long as they are all the same.
• Add in the Knox Gelatine.
• Stir completely until the mixture is fully dissolved.
• Pour into a pan. Use a pan that is roughly 13x9".
• Let the substance cool gradually for 30 minutes.
• Refrigerate for an additional hour, or until it becomes firm.
• Finish up the recipe. Cut the refrigerated gelatin into bite-size or finger foods you can serve to anyone in your household.

FINGER JELLO

Steps:

• 1. Mix all in a bowl, let stand 1 hour, pour in cake pan, refrigerate. Can use cookie cutters to make different shapes.

FINGER GELATIN

Steps:

• Combine first 2 ingredients in large bowl. Add boiling water; stir until completely dissolved.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Refrigerate 1 hour or until firm before cutting into small squares.

KNOX BLOCKS FINGER JELLO RECIPE - (3.7/5)

Steps:

• Dissolve gelatin in cold water. Dissolve jello in boiling water. Mix everything together, cool and then cut into squares. Enjoy!

DOUBLE LAYER JELLO JIGGLERS (KNOX BLOX)

Steps:

• 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.

CREAM KNOX BLOX

Steps:

• 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.

KNOX BLOCKS

Steps:

• Heat the Four Cups of Water Until Boiling.
• Combine the Jello and Gelatin together in a bowl.
• Pour in the water.
• Stir until completely dissolved.
• Pour into a glass dish or pan.
• Put in refrigerator about 2 hours to cool and set.
• When set cut into squares.
• How many you get depends on how large you cut them. You can also use cookie cutters for shapes.

OVER 21 FINGER JELLO SHOTS

Steps:

• 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.

FINGER JELLO

Steps:

• Spray 9x13" pan with pam.
• Dissolve unflavoured gelatin in 1 cup cold water and set aside.
• In saucepan, bring 1 cup water to boil.
• Add jello and sugar.
• Bring to a boil and remove from heat.
• Add gelatin mixture and stir.
• Add 1/2 cup cold water and let set.
• When it is set, you can easily cut it into squares.

FRUIT JUICE KNOX BLOX

Steps:

• Sprinkle gelatin over cold juice in large bowl. Let stand one minute.
• Add hot juice and stir until gelatin completely dissolves, about 5 minutes.
• Stir in sugar or honey if desired.
• Pour into 13x9x2 inch pan.
• Refrigerate until firm, about 3 hours.
• Cut into 1 inch squares and serve.

KNOX BLOCKS

Steps:

• 1. Heat water to boilling.
• 2. Mix Knox gelatin and Jello in a bowl. Mix very good or lumps (hard spots) will form when set.
• 3. Slowly add boiling water to gelatin, stirring until thoroughly mixed. Pour mixture slowly into a 9x13 baking dish. Refrigerate until set.
• 4. CREAMY VERSION: Add 1 cup of heavy cream after the water. When set the cream will come to the top, making a 2 layer treat. (No longer fat free, but delicious)