FINGER JELLO Hot Mix: 3 c. boiling water 3 (3 oz.) pkg. jello 1/2 c. sugar Cold Mix: 1 c. cold water 4 pkg. Knox gelatine 2 Tbsp. lemon juice Add cold mix to hot mix in large bowl. Pour in pan, 9 x 12-inch. Chill for a least two hours; cut in squares you desire. 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. |