The Knox Blox I Remember Recipes

THE KNOX BLOX I REMEMBER

The Knox Blox I Remember image

My family was outraged when I recently banned premade Jello cups from our house. Enough already with the new convenient society, how hard is it to make Jello? To appease the rioting horde, I promised them I would make the best Jello they'd ever had, Jello they could pick up, the Knox Box I used to eat when I was a kid. Finding the super simple recipe was harder than I thought it would be, but I looked and looked and this is what I remember from my childhood. (The new Jello Jigglers don't cut it for me; they taste too much like gummy bears.) I'm surprised this isn't already on Zaar, but now it is!

Provided by windy_moon

Categories Dessert

Time 4h5m

Yield 75-100 blocks

Number Of Ingredients 3

Ingredients

3 (1/4 ounce) envelopes unflavored gelatin (Knox)
4 (3 ounce) boxes Jello gelatin (any flavor)
4 cups boiling water

Steps:

Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
Pour into 9x13 inch pan. Cool in refrigerator.
When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.

Nutrition Facts : Calories 18.2, Sodium 21.9, Carbohydrate 4.1, Sugar 3.9, Protein 0.6

SPANISH CREAM KNOX BLOX

Spanish Cream Knox Blox image

My friends mom used to make these when I was little, creating a batch of these along with some strawberry knox blox. The Spanish ones are what I remember. Great to make for a Valentines Day treat using heart shaped cookie cutters. The creamy vanilla taste is amazing. So good I had to share.

Provided by Suzieqb8

Categories Gelatin

Time 4h5m

Yield 75 blocks

Number Of Ingredients 6

Ingredients

4 (1/4 ounce) envelopes knox unflavored gelatin
3/4 cup cold water
1 egg, beaten
3 cups half-and-half
1 1/2 teaspoons vanilla
1/2 cup sugar

Steps:

In a bowl mix the egg with the half and half, set aside.
In a sauce pan, soften the gelatin in the cold water.
Add the egg/ half and half mixture and sugar to the sauce pan.
Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
Add in the vanilla.
Using a whisk, continue to stir slowly until it starts to steam and thicken.
Remove from heat.
Pour in 1-2 baking pans depending in how thick you would like the blox.
Chill in the refrigerator till set and firm, about 4 hours.
You can cut them into blocks or use your favorite cookie cutters for different shapes.
( I used the chill time as cook time).

Nutrition Facts : Calories 20.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 6.1, Sodium 5.7, Carbohydrate 1.8, Sugar 1.4, Protein 0.7

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