Spanish Cream Knox Blox

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 4 (1/4 ounce) envelopes knox unflavored gelatin
• 3/4 cup cold water
• 1 egg, beaten
• 3 cups half-and-half
• 1 1/2 teaspoons vanilla
• 1/2 cup sugar

Recipe

• 1 in a bowl mix the egg with the half and half, set aside.
• 2 in a sauce pan, soften the gelatin in the cold water.
• 3 add the egg/ half and half mixture and sugar to the sauce pan.
• 4 cook over low heat until gelatin and sugar are completely dissolved and incorporated.
• 5 add in the vanilla.
• 6 using a whisk, continue to stir slowly until it starts to steam and thicken.
• 7 remove from heat.
• 8 pour in 1-2 baking pans depending in how thick you would like the blox.
• 9 chill in the refrigerator till set and firm, about 4 hours.
• 10 you can cut them into blocks or use your favorite cookie cutters for different shapes.
• 11 ( i used the chill time as cook time).