Jell-O Peach Gelatin Mix 3oz
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Jell-O Instant Gelatin Mix is an easy to make flavored dessert. Perfect for cooling off on a hot day, this mouthwatering treat delivers the classic refreshingly taste you know and love.
With no artificial sweeteners and no high fructose corn syrup and fat free, this dessert is one you can feel good about sharing with your family.
This 3 ounce package makes four 1/2-cup servings so you can prepare enough for the whole family. It's easy to make a tasty dessert for kids or adults Simply mix the gelatin with boiling water, stir in cold water, and refrigerate until set.
- Jell-O Tropical Gelatin Mix is an easy to make flavored dessert
- Fat free gelatin powder contains no artificial sweeteners and no high fructose corn syrup
- Individually packaged in a sealed pouch
- Gelatin dessert is easy to make — just stir the mix with boiling and cold water and refrigerate
- Package makes four 1/2-cup servings
Peach Ingredients: Sugar, Gelatin, Adipic Acid (For Tartness), Contains Less Than 2% Of Natural And Artificial Flavor, Disodium Phosphate And Sodium Citrate (Control Acidity), Fumaric Acid (For Tartness), Red 40, Yellow 6, Blue 1.
Instructions: 1 cup Boiling water. 1 cup Cold water. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 4 hours or until firm. Makes 4 (1/2-cup) servings.
Speed-set method: Dissolve gelatin mix in 3/4 cup boiling water. Add ice to 1/2 cup cold water to make 1-1/4 cups. Stir into gelatin until slightly thickened. Remove any unmelted ice. Refrigerate 30 to 90 min. or until firm. To add fruit: Refrigerate dissolved gelatin 1-1/2 hours or until thickened. Stir in 3/4 cup to 1-1/2 cups chopped fruit (well drained, if using canned). Refrigerate 4 hours or until firm.
Note: Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava. Gelatin will not set. Add 2-1/2 cups boiling water to 4 pkg. (3 oz. each) gelatin mixes; stir 3 min. until completely dissolved. (Do not add cold water.) Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut gelatin into 1-inch squares with sharp knife, or into desired shapes with cookie cutters.