Pastel Layered Jello Jigglers Great For Easter Recipes
EASTER CREAMY JELL-O JIGGLERS
Add creamy deliciousness to your Easter dessert table with these Easter JELL-O JIGGLERS. Egg-shaped treats are made by mixing JELL-O with pudding, creating a dessert that's light and refreshing. It's sure to bring out the kid in everyone with every bite.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
- Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until blended. Pour into 13x9-inch pan.
- Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove JIGGLERS from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JELLO JIGGLERS (FOR COOKIE CUTTERS)
I get really frustrated with Jello that doesn't set-up. I have made these "fool-proof" jigglers a million times for my kids. It's the only recipe I've used that's firm enough to cut out with cutters. Very easy for kids to make, too.
Provided by Roxygirl in Colorado
Categories Gelatin
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- *This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes).
- Pour into a lightly greased 9x13 pan and let set in refrigerator until firm.
- Cut into squares or use cookie cutters.
CREAMY JELL-O® EGG JIGGLERS®
Transform JELL-O® Gelatin and Instand Pudding into Creamy JELL-O® EGG JIGGLERS this Spring! These adorable JELL-O® EGG JIGGLERS are ideal Easter treats.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h50m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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