How do make stiff jello?

You can't really make Jell-O "stiff" in the traditional sense. Jell-O is a gelatin dessert, and its texture is inherently wobbly and jiggly. However, you can make it thicker and less jiggly by:

1. Using more gelatin:

* The standard recipe for a 4-serving box of Jell-O calls for 1 envelope of gelatin. You can increase this to 1 1/2 or even 2 envelopes for a firmer texture.

2. Reducing the liquid:

* The amount of liquid in the recipe affects the firmness of the Jell-O. Using less liquid will result in a denser, less jiggly dessert.

* Important: Reducing the liquid too much can make the Jell-O overly firm and difficult to cut.

3. Adding more fruits and other ingredients:

* Fruits and other ingredients like whipped cream, yogurt, or even crushed cookies can add bulk and thickness to your Jell-O.

4. Chilling time:

* Make sure to chill your Jell-O for the full recommended time. This allows the gelatin to set properly and become firmer.

Important Considerations:

* Temperature: Gelatin sets faster in cooler temperatures. Make sure your Jell-O mixture isn't too warm when you pour it into the mold.

* Mold: Using a smaller mold will make your Jell-O appear thicker, even if the recipe is the same.

* Type of Jell-O: Some flavors, like lime or lemon, tend to set firmer than others.

Remember, the goal is to make a dessert that is still enjoyable to eat. Don't overdo it with the gelatin or liquid reduction, or you'll end up with something hard and chewy. Enjoy experimenting!