Finger Jello

Directions

1. 1
   Dissolve 2 packs Knox gelatine in 1 1/4 cups cold water; stir and set aside.
2. 2
   Combine 1 cup cold water and 1 (6 oz.) package Jell-O; add 1/3 cup sugar.
3. 3
   Bring to a boil and remove from heat. Add cold mixture to hot mixture, plus 1/2 cup cold water and pour into pan.
4. 4
   Refrigerate 2 to 3 hours.
5. 5
   After jelled, cut into squares.
6. 6
   Keeps without refrigeration.
7. 7
   Pull the cubes out from pan with your fingers.
8. 8
   They will come out clean, not jagged.
9. 9
   (Try eliminating sugar).
10. 10
    Use 8 or 9-inch pan.
11. 11
    Note:
12. 12
    To double or triple recipe, put in 9 x 13-inch pan.
13. 13
    I do not use sugar.