1 lg. raspberry Jello
2 1/4 c. hot water

Stir together. 1/2 cup cold water to dissolve with 2 envelopes of Knox plain Jello gelatin. Mix together and put into 9 x 12 inch dish. Refrigerate until solid. 1 sm. can evaporated milk 1/2 c. sugar 1/2 c. water with 2 env. plain Knox Jello gelatin

Repeat first part of recipe but use 1 large lime Jello. Now refrigerate and cut into finger size pieces.