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This is the recipe for jello you can pick up and eat with your fingers. It can be made with the same amount of splenda or sugar. You can cut them into squares or make use of cookie cutters.
I always do this the night before. I don't know how long it takes to have the jello set during the day.
Mix Jello and gelatin together. Pour boiling water over mixture and stir until mixture is dissolved. Pout into a 9x12 inch pan and chill. Cut into shapes after mixture is well chilled.
By Robin from Washington, IA
In medium bowl, mix unflavored gelatin with cold orange juice. Add hot juice and stir until gelatin is completely dissolved; stir in sugar. Pour into an 8 or 9 inch baking pan and chill until firm. To serve, cut into 1 inch squares. Makes about 6 dozen.
By Robin from Washington, IA
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Does anyone have a recipe for "Finger Jello"? Back in the late 70's, early 80's I use to use Jello powder and Knox Gelatin and water but do not remember the amounts of each. You can cut it into shapes and it is easy to handle and take for snacks to school, etc. It is easy to pick up and eat for little fingers!
By moose-2 from Sarnia, Canada
2 6 ounce packs of jello
4 small packs plain Knox gelatin
5 cups cool water
mix together in sauce pan and boil for 5 minutes over medium heat. pour into shallow pan and let set in fridge. Cut and eat with fingers.
Just made this the other day.
3 small pkg (3oz ea) Flavored Jello
4 cups boiling water
Add 4 pkg. knox gelatin one at a time and let dissolve.
Add 2 Tablespoons lemon juice
Pour into a 13x9 inch pan very lightly greased with pam (I spray pam very lightly then wipe out with a paper towel, that way it leaves enough to keep jello from sticking, but does not leave the pam film on the jello)
Place in refrigerator. Jells in 2 hours.
Fawn222, Manning Oregon
The recipe I use for finger jello is
3 envelops of knox gelatin
3 small boxes of jello
3 cups boiling water
Mix all together in 8 inch square baking dish. Let set for 5 minutes, then stir again. Refrigerate. I make this every week to take for lunch. Good
I just use 2 pkgs of the 4 ounce and only water enough for 1 pkg. Turns out nice and firm for handling
This is the recipe I have used for years. It doesn't call for Knox, just Jell-o and water.
four 4-serving or two 8-serving pkgs. Jell-o
2 1/2 cups boiling water or fruit juice
Stir water into Jell-o until completely dissolved. Pour into a 9x13 inch pan. Chill, cut in squares.
I'd like to add fruit into my finger jello and was wondering how long should I wait before adding it, before it becomes too firm. Thank you for your help!