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Hello Cheryle,
Here are a couple of recipes that I posted for a previous request for this (from our archives - search for: 1-2-3 jello):
Here are a couple versions from old rec.food postings. These aren't the same as the box mix that I remember - I've never had 1-2-3 Jello spiked!, but they look like they'd be fun to try.
Subject: Recipe: Jello 1-2-3
From: pjh
Date: 1996/03/15
Newsgroups: rec.food.cooking
Since everyone started sharing fond memories of Jello 1-2-3, I remembered
a Jello dessert that my mom used to make that is similar. It's from "The
Joys of Jello," which was a cookbook she sent proofs-of-purchase away for
sometime in the sixties. (It also includes hilarious recipes for things
like Jello Cole Slaw, which is exactly what it sounds like -- it had a
variation that included barbecue sauce!-- and Jello Salade Nicoise.)
2 3-oz pkgs. Jello (orange is really good)
2 c. boiling water
1 1/2 c. cold water
1 10-oz pkg. frozen fruit (I think this usually got left out)
1 c. sour cream, vanilla yogurt, softened vanilla ice cream, or prepared
Dream Whip
1/4 t. salt
1 1/2 T. brandy
1 1/2 T. rum
2 T. Cointreau or Curacao
Dissolve Jello in boiling water. Add cold water. Remove 2 cups of
mixture to another bowl; add frozen fruit and stir till thick, then chill
until partially set. Spoon into glasses, filling 2/3 full. (Mom always
put this in goblets, and then set them on a slant in the refrigerator so
they'd come out in diagonal stripes.) Chill until set, but not firm.
Chill remaining Jello mixture until slightly thick. Add remaining
ingredients and beat on high speed 1 minute. Spoon over first layer;
chill until firm. (This separates into a creamy Jello layer and a top
layer of foamy Jello.)
And from another rec.food post:
You can make a not-quite-the-same approximation: Make Jello as usual (1 cup boiling water, 1 cup cold), and then whip the mixture with an electric mixer until it's pretty stiff and foamy. Pour into parfait glasses. As the mixture chills and stiffens, some of the foam will remain. Not 123, but still can thrill a little kid.
Happy Cooking,
Betsy
recipelink.com
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