In the 1950s and 1960s, ice cream and Jell-o were allies in dessert.
Gooey caramel, creamy chocolate and crunchy pecans. It sounds simple, doesn’t it?
The technique here predates the cream cheese it uses.
Lemon, sugar, gelatin and whipped cream.
It’s strange that Jell-o gets top billing, brand-wise.
A Kraft recipe.
Jellied cranberry sauce with celery and nuts.
Chiffon pies with gelatin date to the 1920s, but were popularized in the 1940s.
Forget?! … oops.
Knox Blocks are essentially a firmer form of the now popular Jell-o jigglers.