Christmas Pie Knox Gelatin Recipes

KNOX BLOCKS

Steps:

• Heat the Four Cups of Water Until Boiling.
• Combine the Jello and Gelatin together in a bowl.
• Pour in the water.
• Stir until completely dissolved.
• Pour into a glass dish or pan.
• Put in refrigerator about 2 hours to cool and set.
• When set cut into squares.
• How many you get depends on how large you cut them. You can also use cookie cutters for shapes.

LAYERED CHRISTMAS GELATIN

Steps:

• Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11x7-in. dish; refrigerate until set., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set., Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. , Cut into squares. If desired, serve with whipped topping, lime wedges and fresh strawberries.

WHITE CHRISTMAS PIE

Steps:

• Sprinkle gelatin over cold water; set aside to soften.
• Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
• Whip the cream until stiff. Gently fold into coconut mixture.
• In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.

CHRISTMAS GELATIN RING

Steps:

• In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.

FT. KNOX PIE

Steps:

• Spread pecans evenly in the bottom of pie shell.
• In a small saucepan, sprinkle gelatin over water; let stand 1 minute.
• Stir over low heat till completely dissolved.
• Stir in one cup of cream.
• Bring to a boiling point; put in a blender along with chocolate chips.
• Process until chocolate is melted.
• While processing, add 1/2 cup of cream, eggs and vanilla; process until blended.
• Pour into bowl and chill until thickened, about 15 minutes.
• In small pan combine caramels, 1/4 cup of cream and butter.
• Simmer, stirring occasionally, till caramels are melted.
• Pour onto crust.
• Let cool 10 minutes.
• With whisk or spoon, beat gelatin mixture till smooth.
• Pour into crust; chill till firm.
• Garnish with remaining cream, whipped.