FINGER JELLO 6 oz. Jell-O 3 c. boiling water 4 envelopes Knox gelatine 1 c. cold water 2 Tbsp. lemon juice Mix Jell-O and boiling water in bowl #1. Dissolve Knox gelatine, lemon juice and cold water in bowl #2. Combine all ingredients. Pour into 13 x 9-inch pan, refrigerate until set. Remove and cube or cut with cookie cutters. May be eaten with fingers and won't melt. May be kept in Tupperware without refrigeration. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |