I had no basis for comparison, but we had it all the time—in the 60s.
It was a light, airy pudding you chilled in the fridge; we used those little Pyrex® bowls.
Then they came out in the late 60s with a dessert called "1-2-3" that separated when you chilled it, so you had clear gelatin on the bottom, an in-between layer in the middle, and topping on top. Those food chemists must have been working overtime!
I could only find recipes for 1-2-3 because it isn't made anymore; it's pretty simple to make yourself, actually:
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timeasmymeasure
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Date: 2016-02-19 02:03 am (UTC)It was a light, airy pudding you chilled in the fridge; we used those little Pyrex® bowls.
Then they came out in the late 60s with a dessert called "1-2-3" that separated when you chilled it, so you had clear gelatin on the bottom, an in-between layer in the middle, and topping on top. Those food chemists must have been working overtime!
I could only find recipes for 1-2-3 because it isn't made anymore; it's pretty simple to make yourself, actually: