5 medium thick-skinned navel oranges
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 cup orange juice
2 envelopes Knox gelatine, dissolved in 1 cup cold water
1/2 cup sugar
1 envelope unsweetened orange Kool-Aid
Cut oranges in half, then juice (reserve juice and scoop out pulp). Set orange shells in custard cups or muffin tins Fill and chill. Cut into eighths.