Creamy Jell-o® Egg Jigglers®
- Prep Time: 20 minutes (Total Time 3 hour 50 minutes)
- Serving Size: 12
- JELL-O EGG JIGGLERS Egg Mold
- 2-1/2 cups Boiling Water (Do Not Add Cold Water.)
- 2 packages (8-serving size each) JELL-O Brand Gelatin, Any Flavor
- 1 cup Cold Milk
- 1 package (4-serving size) JELL-O Vanilla Or Chocolate Flavor Instant Pudding & Pie Filling
WIPE inside of both sides of egg mold and along rims lightly with oil, using paper towel. (Or, spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir with wire whisk until well blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. (Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
REFRIGERATE at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs.
DIP bottom of square pan into warm water 15 sec. Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Reserve scraps for snacking. Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.
KRAFT KITCHENS TIPS
KEEP KIDS SAFE!
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
Prepare as directed, using 4 pkg. (4-serving size each) JELL-O Brand Gelatin.
RECIPE COURTESY OF KRAFT FOODS