Finger Jello is such a nostalgic recipe for me. I grew up eating it at the Chinese buffets and it was always one of my favorite desserts. When I was a kid, I tried making it a few times, but it never turned out as firm. It wasn't until I became an adult that I learned Chinese restaurants added extra gelatin, which made their jello firmer than regular jello.

If you ask my parents, they will always tell you my favorite dessert at the Chinese buffet was the finger jello. I also really loved the coffee cake, but the jello was always my number one. My favorite part was how firm it was. I used to pick it up with my fingers and just squeeze it for fun.

Imagine the look on my parents' faces when they saw me fill up on jello instead of meat dishes. We were pretty poor growing up so they probably thought it was a waste of money. But my dad did always tell me to eat until I was happy and not full. And honestly, the Jello made me so happy, lol.

What is gelatin and how much to add?

Gelatin is what thickens the jello. I would highly recommend adding 2 tablespoons of gelatin per 3-ounce box of jello (or 4 tablespoons for a 6-ounce box). I have found this gives the jello the perfect firmness and you don't taste the gelatin at all. I'm using the Knox brand of gelatin:

envelope of Knox gelatin powder next to its box.

How to cut into cubes?

I found an easy way to release the jello from the container is to warm up the bottom with some hot water for 15-30 seconds. This will basically melt the Jello that's touching the container. After that, invert the container onto a cutting board, and the jello should slowly fall out on its own. Then just use a sharp knife to cut the jello into cubes.

container being lifted off slab of jello. — Note: I actually didn't submerge the container deep enough in water, so I still had to use a knife to loosen the sides. But if you submerge it properly, you shouldn't have to.

Extra-Firm Finger Jello (Chinese buffet style)

This is how to make finger jello like the Chinese buffet. All you need is Jello and gelatin powder.

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Prep Time 5

Resting Time 4

Total Time 4 5

Course Dessert

Cuisine American, Chinese

Servings people

Ingredients

1 large box Jello powder (6 oz) or 2 small boxes (3 oz each)
4 tablespoons Knox gelatin powder (about 4 envelopes)
2 cups boiling water
2 cups cold water

Instructions

In a medium bowl, whisk together the Jello powder and gelatin powder.
Add the boiling water and whisk until everything dissolves
Stir in the cold water.
Pour the mixture into a rectangular dish, cover with plastic wrap, and refrigerate for 4 hours.
To release the jello, submerge the container in hot water for 15-30 seconds. Place a cutting board on top and invert the container. The jello should fall out on its own. Lift the container off and slice the jello into cubes. Enjoy!