The Knox Blox I Remember Recipe Foodcom

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.

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.

SPANISH CREAM KNOX BLOX

Steps:

• In a bowl mix the egg with the half and half, set aside.
• In a sauce pan, soften the gelatin in the cold water.
• Add the egg/ half and half mixture and sugar to the sauce pan.
• Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
• Add in the vanilla.
• Using a whisk, continue to stir slowly until it starts to steam and thicken.
• Remove from heat.
• Pour in 1-2 baking pans depending in how thick you would like the blox.
• Chill in the refrigerator till set and firm, about 4 hours.
• You can cut them into blocks or use your favorite cookie cutters for different shapes.
• ( I used the chill time as cook time).