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Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
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Posts:
139
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Posted:
Apr 3, 2008 8:29 PM
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Yo Carolyn, your Jello's lost. I'd still drink it though, maybe with a piece of lemon on the edge of the glass to make it fancy dancy.
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Posts:
1,659
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Posted:
Apr 2, 2008 8:35 PM
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i have finally mastered JELLO!!!!
hey, RR we make a nice messy ORB...
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Posts:
75
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Posted:
Apr 2, 2008 8:12 PM
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> Jen...Have you mastered JellO yet? I seem to
> remember it was not one of your more successful
> dishes...
Have you eaten at her pub? 
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Posts:
1,381
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Posted:
Apr 2, 2008 6:48 PM
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> Stouffer, oh, Stouffer
> Wherefore art thou, Stouffer..........
Yes, we need Stouf's opinion on this subject. He is the Jello expert on this board.
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Posts:
847
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Posted:
Apr 2, 2008 1:20 PM
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Carolynlilmac, Eli Zabeth, had the right ideal. Try useing Knox unflavored gelatin, according to the directions and the amount of Jello liquid that you now have, . If you don't have that, you might try freezeing it and have jello pops, .
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Posts:
644
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Posted:
Apr 2, 2008 1:06 PM
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Jen...Have you mastered JellO yet? I seem to remember it was not one of your more successful dishes...
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Posts:
493
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Posted:
Apr 2, 2008 12:46 PM
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oh - and sort of on the same subject -
My 10 yr old recently discovered & fell in love with a jello recipe in an old cook book.
1 cup applesauce
1 small box raspberry jello (strawberry worked too)
7oz of 7UP
Heat up the applesauce. stir in the jello powder until dissolved. Let cool slightly, then mix in the 7UP. Chill.
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Posts:
493
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Posted:
Apr 2, 2008 11:53 AM
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I don't think you can 'firm' them up, but I've never tried. Maybe if you get some unflavored gelatin to mix in?
I used to have trouble with my jello, then I realized the powder wasn't totally dissolved in the boiling water before I added the cold water.
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Posts:
644
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Posted:
Mar 31, 2008 1:40 PM
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Stouffer, oh, Stouffer
Wherefore art thou, Stouffer..........
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Posts:
1,659
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Posted:
Mar 31, 2008 1:36 PM
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did you follow the package directions? THIS I S A QUESTION FOR THE STOUFFMEISTER!!!
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Posts:
1,346
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Posted:
Mar 31, 2008 1:08 PM
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Do you suppose you could re-boil it? Wouldn't think that would affect the flavor b/c you add the water to the powder when it is boiling.
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Posts:
1
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Posted:
Mar 31, 2008 12:58 PM
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I am having trouble with JELLO setting. I have three bowls sitting in my refridgerator since yesterday, still in liquid form. How may I firm these dishes up? A BIG THANKS
Carolyn
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