Gelatin SquaresKanten

Ingredients

• 1 6 oz can frozen orange juice
• 4 envelopes Knox gelatine
• 1 c cold water
• 1 6 oz pkg lemon jello
• 1 c sugar
• 4 c water boiling

Directions

1. Dissolve Knox gelatine in cold water
2. Dissolve sugar and jello gelatin in the boiling water
3. Add juice and Knox gelatine mixture Pour into 9 x 13-inch pan
4. Refrigerate
5. Cut in squares and serve as finger gelatin