This recipe for Double Decker Knox Blox, by Ruth Johnson, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 envelopes Knox gelatin 3 (3 oz.) packages flavored gelatin 2 1/2 cups boiling water 1 cup (1/2 pint) heavy cream
In large bowl, combine Knox gelatin with flavored gelatin. Add boiling water and stir until gelatin is completely dissolved. Stir in cream. Pour into shallow baking pan, chill until firm. Cut into squares. Recommended pan size is 9 x 9-inch or for thinner blox use a 9 x 13-inch pan.
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