I like my Jellos a little hard in firmness.

I love my jello with fruit....

On occasion, I can even find some premade jello (not JELLO) in stores with fruit already in. Usually Cherry, Lime and Lemon in one container.

I only wish they occasionally were made sugar free...

The Jello I miss is Jello 1-2-3. Saw this as a kid when I was in Canada in the very early '70s (I know, the parents of a lot of you reading this hadn't even met then) and was fascinated by the tv commercials. It had disappeared off the market when I returned in the very late '70s.

I think I remember it. It was one pouch, but formed 3 layers as it set, with a foamy one on top. Or did I just dream this along with the Skittle Brau?

last year I got a speeding ticket coming back from Canada on the New York Thruway for 75mph in 65mph zone... (go figure)


so to fight it I decided not to drive back in the icy weather and instead fly up to Rochester, rent a car for a half hour ride and attend traffic court that way...


well the town next to where the court was held is Le Roy, NY the hometown of Jell-O.... they have a museum and such dedicated to the original Jell-O company. I had a great breakfast not too far from the museum, went to court, kicked some ..., got it reduced to a parking fine, and drove my rental to Niagara Falls, Ontario to celebrate the victory atop the Skylon overlooking the frozen Niagara Falls.


It was awesome!

--Russ

Didn't this have a renaissance back in the 90s? I remember seeing it, but I definitely wouldn't remember from the 70s.

I like my jello in shots. Red works best for me.

Jell-O is at its very best when orange, and made with slices of mandarin orange and whipped cream in it - makes a Jell-O casserole to die for. Grandma used to make it

Other than that, fruit in Jell-O is strictly verboten, especially the crappy 'fruit cocktail in a can' travesty.

Then, in my college years, the Jell-O shots. Instead of one cup cold water, one cup hot, it was one cup rum, one cup hot. Jell in little cups made for cuban coffee shots (I lived in Miami). Gel and serve.

Don't use vodka - it doesn't gel right, most floats to the top. Use red or orange with rum. I tried yellow with the vodka, but it didn't work.

If you are splurging, Amaretto works wonderfully. Otherwise use Captain Morgan's Spiced Rum.

Never ever liked the stuff-even as a kid!
I also have an aversion to aspics and most other gelled products.The one exception is the fresh orange gelatin dessert served in high end dim sum places.