J*E*L*L*O

For those who enjoy artificial treats, here's a neat trick for Creamy Layered Finger JELLO. You can scale the proportions up or down depending on how much you want to make. For better tips on how to make this JELLO more perfect, check out the "shout out" from Laurel.

1 big box of JELLO
1.5 cups of boiling water
0.5 cups of light cream (or heavy or whipping)
2 envelopes of KNOX unflavored Gelatin.

Dissolve JELLO and Gelatin in boiling water. Pour in mold or pan. Stir in cream so it's evenly distributed. Refrigerate until firm. Cut into small pieces and serve. Yields 2 cups.

The cream will rise and the finger JELLO will become two distinct layers, a clear layer and a creamy layer.