The Knox Blox I Remember

"My family was outraged when I recently banned premade Jello cups from our house. Enough already with the new convenient society, how hard is it to make Jello? To appease the rioting horde, I promised them I would make the best Jello they'd ever had, Jello they could pick up, the Knox Box I used to eat when I was a kid. Finding the super simple recipe was harder than I thought it would be, but I looked and looked and this is what I remember from my childhood. (The new Jello Jigglers don't cut it for me; they taste too much like gummy bears.) I'm surprised this isn't already on Zaar, but now it is!"
photo by januarybride photo by januarybride
photo by januarybride
photo by windy_moon photo by windy_moon
Ready In:
4hrs 5mins
75-100 blocks




  • Put Jello and Knox gelatin into a bowl. Add water and stir until dissolved.
  • Pour into 9x13 inch pan. Cool in refrigerator.
  • When firm, (4 to 5 hours) cut into squares. I've used the chill time as the cook time.

Questions & Replies

  1. I usually make the jigglers with the 3 pk of jello recipe...but, would like to make a small batch with only 1 much water and how many envelopes of knox gelatin would you use.
  2. I made these when my children were small but I can’t find the one that adds a layer of cream, so have solid color on bottom and lighter color on top. Can any one find that one?
  3. For Marcia R, the recipe you want is . For some reason, is refusing to let me reply to your question.
  4. I am looking for an old recipe called Banana Split Blox. It took jello, gelatin, bananas and ice cream. It was layered and was picked up with fingers just like finger jello.
  5. My question is absolutely driving me batty......please help someone! I picked the Disney Frozen box of Jello, which turns out to be a different portion size than the name brand Jello products. Its 1.55 ounces in a big box. So this is completely boggling my mind. I went back to the store and purchased an additional box so that the 2 boxes will equal 3oz per recipe requirements, but is Jello brand really 3oz per small box and 6 oz per large? Why would they put such a small amount in a box the same size as 6oz of Jello? And can I make a small batch with 3oz? HOW?!?!?!


  1. I have the actual well worn recipe and it is a bit different as they use 4 Knox gelatin packets to 3 jello packets with 4 cups of boiling water poured into a 8 or 9 inch pan. I think we liked them thinner so put it in a 9X13 pan.
  2. Very tasty knox blox, but we prefer ours a bit more rubbery. . .LOL. . .the recipe with 4 packs of Knox and 3 boxes of Jello. I am very glad I tried this out though! I made them into all kinds of shapes for my toddler who believes that jello is a food group.
  3. Thank you so much for sharing this recipe, I loved Knox blocks as a kid! I made these today and used the jello Christmas mold and with the remaining mixture I put it in a 8x8 pan. I also used sugar free jello. I will try the four packets of gelatin next time and see if it makes much of a difference.
  4. I too, used to make this recipe and like everyone else, It is so much better than the jigglers of today. I used to make these for my kid's school parties. They were a huge hit. None was ever left. In place of water, I would use fruit juice - it made them just a little healthier. I would then use small cookie cutters for different shapes. Because of the uneven shapes, there would be a lot of leftover waste. I would melt the leftover jello down and allow it to set again (in a smaller pan) and I would be able to make more. I would keep repeating this until it was gone. No waste.
  5. We loved these. I followed the recipe exactly as written other then I used sugar free jello. They were gone in a day and I had to make more. Great healthy snack for my boys. I remember eating these as a kid too.


Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle. Day job in marketing, I like to cook whenever I can grab time. (Working on making that more rather than less as it has been for quite awhile.) Husband is a trained restaurateur and usually my toughest critic (grumble). We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever <I>new</i> stovetop/oven. (GE Profile Dual Fuel convection bay-beee!) <b>I enjoy both baking and cooking</b>, and am constrained only by time, not patience. Er, patience that is except when it comes to pie crusts or anything that must be <i>rolled</i>. I simply despise rolling dough, won't do it, won't won't won't, so there! Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). Raised by a Southern mother, recipes from my youth appeal to me..but then so does Thai and Greek and (fill in cuisine here) as well. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham. <i>Enjoying</i> this site and the energy of the community here immensely! <b>I like reviewing and photographing your recipes</b>, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning. Special thanks to my new friends in the food photography forum on the Zaar message board. --------------------------- <b>Rating recipes</b>, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know. Basically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Four stars is my "this was really good and pretty darn easy, too". Three stars, "we didn't care for this but I can see how someone else might". Anything lower than three stars, I haven't run into that yet. This is due in part, of course, to how wonderful Zaarites are...and due a bit to how I pick recipes to make. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions. Oh, and I <i>follow instructions</i>, that helps. Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final outcome...tres silly, don't you think? <b>Zmail me</b> for any reason, really. I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too.
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