Jell O Easter Bunny Recipes

JELL-O EASTER BUNNY CUPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.
• Spoon into 4 dessert dishes. Refrigerate 15 min.
• Press cut sides of large marshmallows in colored sugar for the bunnies' ears.
• Top desserts with marshmallow ears and remaining ingredients to resemble photo.

MOM'S EASTER BUNNY CAKE W/JELLO EGGS

Steps:

• 1. Grease bottom and sides of one nine inch round cake pan. Coat with flour.
• 2. Prepare the cake according to box directions. Pour cake into the ONE nine inch pan. To make two smaller cakes you can divide batter between two eight inch pans. Adjust cooking time accordingly.
• 3. Bake at 325 degrees for 40 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting and decorating.
• 4. Frosting In a bowl, combine all frosting ingredients (butter must be soft). Beat with an electric mixer until smooth and spreading consistency.
• 5. Cake assembly: Cut cake in half.
• 6. Frost the bottom sides and form the body of the bunny. Cut an area for the ears. Use a portion for the tail.
• 7. Frost the entire cake then sprinkle with 1/2 pound of coconut. Add ears, eyes, and whiskers. My mom used licorice for the whiskers and jelly beans for eyes and nose.
• 8. Mix the leftover half pound of coconut with green food coloring to make the grass. The jello eggs were made according to jello package directions and molded in plastic easter eggs.

JELL-O® EASTER BUNNY

Steps:

• Add boiling water to gelatin in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 2 (8-inch) round cake pans.
• Refrigerate 4 hours or until firm.
• Unmold onto large tray or board. Cut out ears and bow tie from one of the gelatin layers. Arrange around remaining gelatin layer on tray to resemble bunny. Decorate with COOL WHIP and fruit.

EASTER JELLO-O PIE

Steps:

• Melt your butter in the microwave until it's fully liquified.
• Combine the graham cracker crumbs and melted butter in a medium bowl and mix until a thick, sand texture occurs.
• Place the mixture in your springform pan and spread it across the bottom and up the sides, pressing it down so it packs in.
• Place the crust in the freezer until you're ready to add layers.
• Place each color of Jell-O powder in its own small bowl. Place ¾ cup boiling water in each bowl and stir until no graininess remains on the bottom of the bowl.
• Place ⅓ cup cold water in each bowl and stir once more.
• Place the bowls of Jell-O in the fridge for about 20-30 minutes. You don't want it to be solidified, just thickened.
• Add 4 ounces of whipped cream to each Jell-O bowl and vigorously mix until fully combined. This may take a minute or two, per bowl.
• If you're using food dye to add more color to the yellow and pink, add that at this point and turn until no color streaks appear and you've reached your desired shades of color.
• Place the first color (I used yellow, but you can do your own color order) in the crust and spread even. Place the pie back in the freezer for 5 minutes, then add the next color, then back in the freezer for 5 minutes. Repeat this process until all 4 colors have been added.
• Leave the pie in the freezer for 3-4 hours or until completely solidified all the way through.
• Top with whipped cream, if desired, and enjoy!

CREAMY BERRY BUNNY MOLD

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in cold water. Let stand 20 minutes to cool.
• Add ice cream; stir until completely melted. Stir in 1-1/2 cups of the marshmallows. (They will float to the top.) Spray 5-cup bunny mold or other shaped mold on tray; spray with cooking spray. Pour gelatin mixture into prepared mold.
• Refrigerate 4 hours or until firm. Unmold onto serving plate. Garnish with remaining marshmallows. Store leftover gelatin mold in refrigerator.