Spanish Cream Knox Blox Recipes

THE KNOX BLOX I REMEMBER

Steps:

• Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
• Pour into 9x13 inch pan. Cool in refrigerator.
• When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.

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.

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.

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)