Creative Cooking,  Wendi's Daily Blog

Homemade “Kool-aid Jello”

GingerSnap and I tried something new over the weekend.

We were all out of Jello, but we have boxes and boxes of gelatin. We researched how to make our own version of Jello, but after it didn’t set up, we took a risk to fix it and it worked!

The gelatin we made is firm, yet light (not like Knox blox), it’s flavorful but not too sweet! We truly loved it! And it has been enjoyable for several days since. We sure do love leftovers!


Homemade “Kool-aid Jello”

** this recipe will make a FULL 9 x 13 Pyrex dish! LOTS of leftovers. **

7 packets of Knox gelatin (each packet is 2 1/2 teaspoons of gelatin powder = 5 Tablespoons and 2 1/2 teaspoons)

8 cups water (4 cold, 4 boiling)

2 packages of kool-aid

1 1/3 cups raw sugar


Start by boiling 4 cups water (we used a tea kettle). Put the sugar in a separate bowl. When the water is hot, pour 1 cup of hot water over the sugar and stir until the sugar is dissolved.

Next, pour 2 cups of cold water into a 9 x 13 Pyrex dish (or if serving in individual dishes, pour into a large mixing bowl). Sprinkle the 7 packets of gelatin on top of the cold water (do not stir) and let the gelatin sit for one minute.

After one minute, sprinkle the kool-aid powder carefully over the top (it will stain everything it touches). Gently mix the gelatin and kool-aid into the water. Then add 2 cups hot water and stir. This will dissolve the gelatin completely.

Now add the sugar water, and 1 more cup of hot water. Stir until everything is completely dissolved. Now add the remaining 2 cups of cold water. Stir until it is well mixed.

If using a Pyrex dish, cover with plastic wrap and set carefully in the fridge. If serving individually, pour into containers, cover with plastic wrap and place in the fridge. The gelatin should set up in 2 – 4 hours.


* If you like a firmer gelatin, add 1 more package of gelatin.

* We found that this site was helpful in teaching us the how-to steps, but the recipe didn’t work for us because we didn’t measure each packet of gelatin. We assumed each gelatin packet was 1 Tablespoon. So our gelatin never set.

Only when I read the gelatin packet instructions did I realize we didn’t have nearly enough gelatin to liquid ratio. But we didn’t want Knox Blox (they are for toddlers to play with, not for eating at a nice meal).

So I took 3/4th of the unset gelatin liquid and reheated it on the stove in a pot. After the liquid was hot, not boiling, I sprinkled the missing gelatin, (which was 1 packet shy from making Knox Blox) over the remaining liquid in our 9 x 13 Pyrex dish. I let it sit for 1 minute. Then I stirred in the hot liquid. I recovered the gelatin with plastic wrap, returned it to the fridge and 4 hours later it was perfect!

* Afyer this experience, I was curious and opened a packet of gelatin and measured it. It is possibly 1/2 teaspoon shy of a full tablespoon. I still do not think that the site’s recipe that we referenced above would have worked for us, even if we had used all the gelatin they suggested. I think each gelatin must be unique. Please read the directions with your gelatin. One size doesn’t fit all. 😉

* By the way, I found this article interesting as it states that there is no extra nutrition found in raw sugar over white. I don’t disagree, but what I would argue is that due to raw sugar’s “non-stripped” flavors, you don’t need to use as much sugar to sweeten our foods. So, I would argue that it is better than white sugar because you don’t consume as much, nor do you get that zing from white sugary foods. Just my opinion and experience using this product.

* Now, I should mention that raw sugar is MUCH cheaper in Costa Rica than white sugar, so I am saving money using this sugar. If I moved back to the USA, or someplace that raw sugar is not affordable, would I still use it? I don’t know? It really is lower in sugary zing, so I possibly would buy it just for that benefit alone. When I make Texas Sheet cake for church activities, I purposefully use this sugar and wheat flour. I’ve found that using both ingredients keeps people from coming back for seconds or thirds, because they are already happily satisfied.

So for now, I’ll enjoy this rich blessing and pray raw sugar isn’t too expensive at the next place I might live on this earth.

Happy baking, cooking, and living life!

Oh, and Happy Tuesday, 😉


** this is a half-batch recipe and will make a 9 x 9 Pyrex dish **

3 packets of Knox gelatin (each packet is 2 1/2 teaspoons of gelatin powder = 2 Tablespoons and 1 1/2 teaspoons)

4 cups water (2 1/2 cold, 1 1/2 boiling)

1 package of kool-aid

2/3 cup raw sugar


Start by boiling 3 cups water (we used a tea kettle). Put the sugar in a separate bowl. When the water is hot, pour 1 cup of hot water over the sugar and stir until the sugar is dissolved.

Next, pour 1/2 cup of cold water into a 9 x 13 Pyrex dish (or if serving in individual dishes, pour into a large mixing bowl). Sprinkle the 7 packets of gelatin on top of the cold water (do not stir) and let the gelatin sit for one minute.

After one minute, sprinkle the kool-aid powder carefully over the top (it will stain everything it touches). Gently mix the gelatin and kool-aid into the water. Then add 1 cup hot water and stir. This will dissolve the gelatin completely.

Now add the sugar water, and 1/2 cup of hot water. Stir until everything is completely dissolved. Now add the remaining 1 cup of cold water. Stir until it is well mixed.

If using a Pyrex dish, cover with plastic wrap and set carefully in the fridge. If serving individually, pour into containers, cover with plastic wrap and place in the fridge. The gelatin should set up in 2 – 4 hours.

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