Creamy Jigglers Recipe From The Danielson Family Cookbook Family Cookbook Food

CREAMY JIGGLERS EGGS

Steps:

• Spray insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
• Refrigerate 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.

A - CREAMY JIGGLERS

Steps:

• Boil the water and stir into dry gelatin mix in large bowl at least 3 minute until completely dissolved.
• .*** Don't SKIP this step, Cool 30 minute at room temperature.
• POUR milk into a different bowl. Add dry pudding mix. Beat with wire whisk 2 minute
• Add to gelatin; stir until well blended.
• Pour into a pan, candy mold, etc.
• REFRIGERATE 3 hours or until firm.
• Store in the refrigerator.

CREAMY JELL-O JIGGLERS

Steps:

• 1. Stir boiling water into gelatin in large bowl at least 3 minutes until completelyy dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare mold.
• 2. Oil Mold using paper towel dipped in vegetable oil or sray with non stick cooking spray. Close mold until it snaps tightly. Inspect for a good seal.
• 3. Pour milk into medium bowl. Add pudding mix. Beat with wire wisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan. Refrigerate at least 3 hours or until firm.
• 4. UNMOLD-Open mold using a dull flat knife to gently pry between each molded shape. Do not open mold by pulling the handles apart. Turn mold over and shake gently to release from mold.
• 5. Dip bottom of square pan into warm water about 15 seconds. Cut into shapes with cookie cutters all the way through gelain. Lift from pan. Makes 6 eggs and about 12 Jigglers pieces.
• 6. SUGGESTED COMBINATIONS: Orange gelatin and vanilla pudding, Cherry gelain and white chocolate pudding.

RAINBOW JIGGLERS

Steps:

• Spray 8x4-inch loaf pan with cooking spray. Whisk 1 pkg. gelatin mix, 1/4 cup boiling water and 1 container yogurt in medium microwaveable bowl until blended. Microwave on HIGH 2 min., stirring after each minute. Pour into prepared pan. Refrigerate 40 to 45 min. or until set but not firm.
• Repeat in same pan with each remaining gelatin flavor to make a total of 4 layers, refrigerating as directed after each layer.
• Refrigerate 2 hours or until firm. Unmold onto cutting board. Cut gelatin into 12 slices. Use 2-inch cookie cutters to cut gelatin into desired shapes. Reserve scraps for snacking.

VALENTINE'S CREAMY JELL-O® JIGGLERS

Steps:

• Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Let stand at room temperature 30 min. to cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) 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. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin mixture to bottom of pan. Lift JIGGLERS from pan.

SIMPLE JELLO JIGGLERS

Steps:

• Dump the boiling water in a bowl.
• Slowly stir in the jello, add a little at a time.
• Stir well.
• Pour into small bread pan or jello molds.
• Refrigerate, will be firm in 1 hour.

JUICY EGG JIGGLERS

Steps:

• Use paper towel to wipe insides and along rims of both sides of egg mold with vegetable oil. (Or, spray with cooking spray.) Close mold, matching up rims of egg halves. Snap each of the egg halves together until firmly sealed. Place mold, fill-side up, on tray.
• Add apple juice to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour gelatin through fill-holes in tops of mold until eggs are filled just to the tops. (Any remaining gelatin mixture can be poured into a custard cup.)
• Refrigerate 3 hours or until firm. Use dull flat knife to gently pry open egg halves. (Do not pull on handle.) Turn mold over and shake gently to release eggs. Keep refrigerated.

CREAMY JELL-O® EGG JIGGLERS®

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.

JELL-O JIGGLERS

Steps:

• Stir boiling water into gelatin.
• (Can be done right in the pan.) Dissolve completely.
• (Very Important!) Lightly spray a 13 x9 inch pan with cooking spray Pour mixture into pan Chill at least 3 hours.
• Jigglers should be firm after 1 hour.
• To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen the gelatin.
• Cut shapes with cookie cutters all the way through the gelatin.
• Lift from the pan with index finger or metal spatula.

JELL-O® JIGGLERS®

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.

JELL-O JIGGLERS® RECIPE

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Pour into 8-inch square pan sprayed with cooking spray.
• Refrigerate 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec., then cut gelatin into 36 JIGGLERS.