Red White and Blue Knox Blocks
- Minutes to Prepare:
- Number of Servings: 24
Ingredients
1 6oz pkg Rasberry Jello1 6oz pkg Berry Blue Jello2 12 oz cans Non Fat Evaporated Milk8 cups water6 pkgs Knox Gelatine
Mix two envelops of gelatine into Rasberry Jello when dry. Add 2 cups boiling water. Mix until disolved. Add two cups cold water.
Spray one large 6"X11" inch pan with Pam. Spray another 5"X6" pan with Pam.
Pour one and a half cups of jello mixture into small pan and the rest of the mixture into the larger pan.
Chill for 3 hours.
Add 2 packages of gelatine to one can of evaporated milk. Scald the milk in a small sauce pan. Stir until Gelatine is desolved. Add second can of evaporated milk and wait until it is no longer warm.
Gently pour 1 1/2 cup milk to small pan of chilled Jello.
Pour the rest into the large pan and chill for 3 hours.
Repeat the jello instructions with Berry Blue Jello and pour 1 1/2 cup into small pan and the rest into the large pan. Chill for 3 more hours.
Cut into 3/4 inch cubes and serve cold.
Serving Size: Makes 72 3/4 inch cubes. Serving size is three cubes.
Spray one large 6"X11" inch pan with Pam. Spray another 5"X6" pan with Pam.
Pour one and a half cups of jello mixture into small pan and the rest of the mixture into the larger pan.
Chill for 3 hours.
Add 2 packages of gelatine to one can of evaporated milk. Scald the milk in a small sauce pan. Stir until Gelatine is desolved. Add second can of evaporated milk and wait until it is no longer warm.
Gently pour 1 1/2 cup milk to small pan of chilled Jello.
Pour the rest into the large pan and chill for 3 hours.
Repeat the jello instructions with Berry Blue Jello and pour 1 1/2 cup into small pan and the rest into the large pan. Chill for 3 more hours.
Cut into 3/4 inch cubes and serve cold.
Serving Size: Makes 72 3/4 inch cubes. Serving size is three cubes.
Nutritional Info Amount Per Serving
- Calories: 83.3
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 89.9 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 0.0 g
- Protein: 3.8 g
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