Emily Wyckoff

Knox Blocks – a blast from the past

We were recently at a friend’s house for dinner and when we walked in a platter of heart-shaped Jello cutouts were on the counter, beautifully displayed. My kids went bananas – they have only had Jello of the store-bought cup variety at our house – they had never seen these before (You would have thought it was a platter of caviar. Not that most kids like caviar. At least not my kids. They haven’t had caviar. I digress. Maybe a platter of hot fudge sundaes).  I remember having something similar at a friend’s house when I was little but her mother called them Knox Blocks and they were cut in squares, not cookie-cutter shaped.

We made some at home this week and my kids thoroughly enjoyed cutting out the shapes – they are very sturdy – and gobbled them up. Festive options are endless – shamrocks for St. Patrick’s Day, hearts for Valentine’s Day, etc. They would make a good school birthday treat as well. I made mine with Jello but the Knox Gelatin box has a recipe using fruit juice instead of Jello which I may try next.

Knox Blocks

Ingredients:

2 6-ounce packages of Jello

5 packets of gelatin

5 cups boiling water

Directions:

Mix Jello powder and gelatin in a large bowl. Add boiling water and stir until the powder is dissolved. Carefully pour into a 17 x 11 pan and (again) carefully transfer to the refrigerator to cool. Let cool a minimum of 3 hours or until firm and cut into shapes. Store in an airtight container in the refrigerator.


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