Easy Layered Orange Jello

Colleen Ajifu/FAD

• 3 Boxes Orange Jello (3 oz. box)
• 1 Cup Granulated Sugar
• 4 Ea Knox Envelopes
• 4 1/2 Cups Boiling Water
• 1-2 Ctn Cool Whip (8 oz. ctn)
• 1/2-1 Cup Diced Fruit (optional)

1. In a large bowl, combine jello, sugar, and Knox. Add boiling water and stir until dissolved.

2. Add Cool Whip and optional fruit.

3. Pour into pan and chill overnight. Mixture will separate as it chills (cream/fruit on top). For a thicker cream layer, use 2 cartons Cool Whip.

4. Cut into 48 pieces and serve in cupcake liners.

Recipe Story/Helpful Hints:
I’m often asked “What kind of orange Jello do you use for that Jello you make?” Use any combination of orange/yellow Jello mixes (Apricot, Orange, Peach, Lemon, and Pineapple). Apricot Jello is a must. Pineapple is nice. Sometimes it’s what’s available.