Pink Eye Jell-O (Non-Alcoholic) Recipe - Cooking Index
Pink Eye Jell-O (Non-Alcoholic) Recipe - Cooking Index
| 1 | Cherry jell-o | |
| 1 | Orange jell-o - * see note | |
| Water |
* or use whatever flavors you wish.
You need a 9x13 flat pan (don't use the 9x13x2 pan), 20 1-oz. plastic cups, 20 2-oz. plastic cups, and 20 2-oz. lids (optional).
I recommend using glass measuring cups (with the pour spout) for mixing up Jell-O, because it's a lot easier to pour the resulting Jell-O into individual servings. This will be critical in this recipe.
The 1-oz. plastic cups I use are about half the size of a shot glass. The 2-oz. plastic cups are about the same height, but are about twice as big across.
Mix up the Cherry Jell-O, using the package directions for (1) moulding and (2) speed set. In other words, 1 cup boiling water, and 3/4 cup ice + cold water.
Let it cool - when all the ice is melted, that's probably cool enough. Put a paper towel or two on the 9x13 sheet, and line up your 20 cups. Pour cherry Jell-O into individual 1-oz. cups, and let them set.
When they're good and firm, start work on the Orange Jell-O. Mix it up with 1 cup boiling water, 1 cup ice + cold water. Get a small bowl of warm water. (I use a plastic sandwich box.) Put two of the 1-oz. "cores" in the warm water, and let them sit for just a moment until you can knock them out of the 1-oz. plastic cup into a 2-oz. plastic cup. (I just keep trying them alternately, putting them back in the warm water if they're not ready to unmould.) Repeat.
Carefully pour the orange Jell-O liquid into each of the cups, around the cherry core. You'll probably want to pick up each cup and hold it under the pour-spout. Put them back into the fridge and set until firm. (There should be room for all 20 2-oz. cups on the 9x13 sheet if you stagger them in 4 rows of 5. Sort of like this.
When they've set up - or started to do so - put the lids on. You might also want to label the lids if you decide to make more than one batch of Jell-O.
Source:
My files
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