JUICY FINGER BLOCKS 3 envelopes unflavored gelatin 3/4 cup boiling water 1 12-oz. can frozen apple, orange, grape, or other juice concentrate Dissolve gelatin in boiling water. Add juice and stir until mixed. Pour into a lightly greased 9 x 13 inch cake pan. Chill in the refrigerator about 2 hours until firm. Cut into squares or use cookie cutters to make shapes. Store in an airtight container in the refrigerator.
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