Magic Finger Jello Food

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.

MAGIC FINGER JELLO

Steps:

• Dissolve unflavoured gelatin in one cup of cold water. Set aside.
• In saucepan bring one cup of water to a boil and add Jello. Bring back to a boil and then remove from heat.
• Add gelatin mixture to hot Jello mixture. Stir and add 1/2 cup cold water.
• Pour into a greased pan, cover with plastic wrap, and set aside in fridge until solid.
• Cut into squares or use cookie cutters to make interesting shapes.
• Store in an airtight container in the fridge.
• Note: each season it's fun to make these different colours and shapes. In our family we make green and red Jello Fingers at Christmas, at Valentine's Day red heart-shaped ones, St. Patrick's Day green clovers, Halloween orange circles (you can make into jack-o-lanterns) - it's fun for the kids and the Mom and Dad!
• (This recipe is ideal for an 8x8 pan, but for really little kids it's great if you've got a 9x13 as it makes them thinner.).

BUTTERY FINGER

Steps:

• Combine in a shot glass or serve over ice in a highball.

JELL-O MAGIC MOUSSE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved.
• Whisk in COOL WHIP until blended. (Gelatin mixture will be thin.)
• Pour into 10 glasses or dessert dishes, 1-1/2-qt. bowl or 6-cup mold sprayed with cooking spray.
• Refrigerate 8 hours or until firm. If using mold, unmold dessert onto serving plate just before serving.

SEVEN LAYER FINGER JELLO

Steps:

• Spray or grease 9x13x2" glass pan.
• In a small bowl, dilute 1 envelope of clear gelatin in 1/4 cup of cold water.
• In a glass measuring cup, pour 1 cup of boiling water in a glass measuring cup and dissolve 1 package of colored gelatin.
• Pour colored gelatin and clear gelatin mixtures into glass pan. Stir carefully.
• Refrigerate for about 15 minutes to congeal. (Sticky to touch, but not firm).
• In a medium bowl, mix 2 cups of boiling water with condensed milk.
• In small bowl, dilute 2 envelopes of clear gelatin in 1/2 cup of cold water. Add to milk mixture and stir.
• When gelatin layer has thickened, GENTLY ladle or spoon 1/3 of the milk mixture (1 to 1 1/4 cup) over the colored gelatin (so not to melt a hole into the thickened gelatin).
• Refrigerate for about 15 minutes to congeal. (Sticky to touch, but not firm).
• Repeat for next four layers.

LAYERED FINGER JELLO

Steps:

• Melt each box of fruit gelatin with 1 packet of plain gelatin and 1 cup of hot water in 4 separate bowls.
• Melt 2 packets of plain gelatin with 1 cup hot water.
• Mix 1 cup hot water with the sweetened condensed milk.
• Mix the plain gelatin from step 2 with the sweetened condensed milk mixture.
• Divide the milk mixture in 3 equal parts.
• Use a 9 x 13 inch pan.
• It takes about 15 minutes for each layer to harden.
• 1st layer= Jell-O, 2nd layer= Milk mixture, 3rd layer= Jell-O, 4th layer= Milk mixture, 5th layer= Jell-O, 6th layer= Milk mixture, 7th layer= Jell-O.
• Cut into smallish rectangles (it's finger food).