Finger Jello

Three ingredients turn regular Jello into firm, creamy squares that kids can pick up and eat with their hands. The whipping cream is what makes these different from standard jigglers. It gives the set gelatin an opaque, pastel color and a softer, richer mouthfeel that melts on the tongue instead of bouncing.

Three packages of Jello with 2 ½ cups of water (instead of the usual 4+ cups) concentrates the gelatin enough that the finished slab holds its shape when cut. Firm enough to pick up, soft enough to bite clean through.

Pour the mixture into an 8×8 pan and let it chill until completely set. Once firm, turn the whole slab out onto a cutting board and use cookie cutters to stamp out shapes. That’s where these really shine for holidays and parties.

Kitchen Tips

• Stir the gelatin and Jello into the boiling water until fully dissolved before adding the cream. Any undissolved granules will show up as gritty specks in the finished product.
• Add the whipping cream slowly and keep stirring as you pour. Adding it all at once to the hot liquid can cause it to curdle.
• Chill for at least two hours, or until the slab is firm all the way through. Press the center gently with a finger to check. It should spring back without leaving a dent.
• Lightly grease the pan with cooking spray before pouring. It makes unmolding much easier.

Variations

• Use orange Jello and pumpkin-shaped cutters for Halloween, or red and green for Christmas.
• Layer two different Jello colors by pouring the first flavor, chilling until set, then pouring the second on top for a striped effect.
• Swap whipping cream for coconut cream for a dairy-free version with a subtle tropical note.