Chocolate Jell O Recipes

CHOCOLATE "JELL-O"

Chocolate

This is a modern recipe to make an old version of chocolate gelatin. Jell-O use to make chocolate flavored Jell-O... Knox made the same thing by giving cooks the recipe to make it themselves.... Here is a version for the modern day version of Knox Blocks... *** You can also make it using cold and hot coffee for a mocca...

Provided by Colleen Sowa

Time 20m

Number Of Ingredients 5

Ingredients

3 envelopes of knox unflavored gelatin
3/4 c cold water
1 c boiling water
1/3 c sugar
2 c (12 ounces) chocolate chips

Steps:

1. In an electric blender: Blend together cold water and gelatin for 1 minute on low speed. Let stand 5-7 minutes. Add boiling water. Add Sugar. Blend 2 minutes on low speed (longer if gelatin isn't all dissolved).
2. Blending on low speed, slowly add in the chocolate chips, blend until creamy.
3. Pour creamy mixture into a square pan. Refrigerate 2 hours or until firm. You can use cookie cutter to cut desired shapes, or just cut into squares. Serve.

JELL-O CHOCOLATE-CHERRY POKE CAKE

JELL-O Chocolate-Cherry Poke Cake image

Make any occasion a little sweeter with the JELL-O Chocolate-Cherry Poke Cake from My Food and Family! If chocolate covered cherries are the first thing you head for at the candy store, chances are pretty good you'll like this JELL-O Chocolate Cherry Poke Cake.

Provided by My Food and Family

Categories Recipes

Time 4h30m

Yield 16 servings

Number Of Ingredients 4

Ingredients

2 round chocolate cake layers (9 inch), cooled
2 cups boiling water
2 pkg. (3 oz. each) or 1 pkg. (6 oz.) JELL-O Black Cherry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 23 g, Protein 4 g

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