4 85 gm pkgs jello
2 ½ cups boiling water. Stir until dissolved. Pour into 9×13 pan. Chill 3 hours. Dip pan into warm water for 15 seconds to loosen jello. Cut with cookie cutter. Store in fridge.
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4 85 gm pkgs jello
2 ½ cups boiling water. Stir until dissolved. Pour into 9×13 pan. Chill 3 hours. Dip pan into warm water for 15 seconds to loosen jello. Cut with cookie cutter. Store in fridge.
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