What are Knox Blox made of?

Knox Blox are made from Knox unflavored gelatin plus either flavored gelatin or fruit juice, dissolved in boiling water and chilled until firm. The extra unflavored gelatin is what gives them their signature cuttable, finger-food texture — and since plain gelatin is nearly all protein ( USDA FoodData Central ), the unflavored juice version makes a naturally low-sugar snack.

What are Knox Blox made of?

Knox Blox are made from Knox unflavored gelatin plus either flavored gelatin or fruit juice, dissolved in boiling water and chilled until firm. The extra unflavored gelatin is what gives them their signature cuttable, finger-food texture.

What's the difference between Knox Blox and regular jello?

Knox Blox use about twice the gelatin of regular jello, so instead of a soft wobble they set firm enough to cut into squares and pick up by hand. Regular jello is meant to be eaten with a spoon.

Are Knox Blox the same as "Knox Blocks"?

Yes — "Knox Blocks" is just an alternate spelling of the same recipe. You'll also see them called Knox Blox jello. All three refer to these firm, cuttable gelatin squares.

How long do Knox Blox take to set?

At least 3 hours in the refrigerator, though they're firmest after chilling overnight. The higher gelatin ratio means they need to be fully cold before cutting.

Can I make Knox Blox with juice instead of flavored gelatin?

Yes. Use 3 cups of 100% fruit juice in place of the flavored gelatin packets, and bloom the Knox gelatin in a cup of the cold juice first before adding boiling water. This gives a less sweet, more natural version.

Knox Blox Recipe (aka Knox Blocks & Knox Blox Jello)

Description

Firm, cuttable gelatin squares made with Knox unflavored gelatin — the classic vintage finger-food snack, ready in minutes.

Ingredients

Scale

4 envelopes (28g total) Knox unflavored gelatin
3 (3 oz) packages flavored gelatin, any flavor — or 3 cups fruit juice
4 cups boiling water

Instructions

Combine the Knox unflavored gelatin and flavored gelatin in a large bowl (for the juice version, bloom the Knox gelatin in 1 cup cold juice first).
Add 4 cups boiling water and stir 2 minutes until fully dissolved and clear.
Pour into a 9×13 inch dish.
Refrigerate at least 3 hours, until very firm.
Cut into 1-inch squares and lift out with a small spatula.

Notes

Firmest after chilling overnight. Avoid fresh pineapple, kiwi, or papaya — their enzymes prevent setting; use canned or cooked instead. Don’t freeze.

Prep Time: 10 minutes
Category: Dessert / Snack
Method: Chilled
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: ~15 kcal
Sugar: 2g
Protein: 1g

Keywords: Knox Blox, gelatin squares, Knox gelatin, gelatin dessert, vintage snack, finger food