Jello 1-2-3 has been a household favorite for generations, but do you know the history behind this wobbly treat? The story of Jello 1 2 3 traces back to the late 1960s when it was first introduced as a convenient dessert option for busy families. With its simple mix-and-set instructions, Jello 1 2 3 quickly became a go-to choice for home cooks looking to impress with minimal effort.
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Jello 1-2-3 was a gelatin product introduced in 1969 and discontinued in 1996. The product was one 4.3 ounce (121 g) powdered mix that, when properly prepared, separated and solidified into three distinct layers: a creamy top, a mousse-like middle, and regular Jello bottom.
Below is a recipe from the Jello gallery in New York.
Jello 1-2-3
Ingredients
One 3 oz box of Jello gelatin, any flavor
¾ cup boiling water
½ cup cold water
Ice cubes
½ cup Cool Whip
Directions
Pour boiling water into blender and add gelatin.
Cover and blend at low speed until gelatin is completely dissolved (about 30 seconds).
Combine cold water and ice cubes to make 1 ¼ cups
Add gelatin and stir until ice is partially melted.
Then add Cool Whip; Blend at high speed. (about 30 seconds)
Pour into dessert glasses.
Chill about 30 minutes.
Dessert Layers as it chills.