Red White and Blue Knox Blocks
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Red White and Blue Knox Blocks calories by ingredient
Introduction
Great fun for the kids on 4th of July. Great fun for the kids on 4th of July.Number of Servings: 24
Ingredients
-
1 6oz pkg Rasberry Jello
1 6oz pkg Berry Blue Jello
2 12 oz cans Non Fat Evaporated Milk
8 cups water
6 pkgs Knox Gelatine
Tips
You may wish to top with whipped topping or milk (not included in recipe calculations).
Directions
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.