Easter Jello Eggs Recipe 455 Food

JELL-O EASTER EGGS

Steps:

• On one end of the egg, ensure there is a hole big enough to use for filling the egg. (You can make it larger with scissors, a nail or a drill).
• Important: Oil the inside of each egg very well by dipping a paper towel into the oil and making sure the entire inside is covered.
• If your plastic egg has holes on both ends, place a very small spoonful (about 1 teaspoon) in the bottom of the styrofoam egg tray and place your plastic egg in the tray (the jello will be on the outside of the egg). Refrigerate about 5-10 minutes or until set. (This step will block the holes so the Jell-O doesn't leak out).
• Combine 1 box of Jell-O with ½ cup boiling water. Stir until well dissolved.
• Using the plastic syringe, fill each egg ⅛ full with your first color. You should have just under ½ cup jello left over once you've done this step. Refrigerate the plastic eggs about 10-15 minutes.
• Add 1 tablespoon greek yogurt to the remaining Jell-O and stir very well. Put this layer over the first layer of Jell-O.
• Repeat with the remaining colors of Jell-O allowing it to set between each layer. Allow to set 4 hours or overnight.
• To unmold the Jell-O, run each egg under hot tap water for about 3-4 seconds. Gently squeeze the egg and you should see the Jell-O release from the mold. If not, gently run it under water again for a few more seconds.

JELL-O EGG JIGGLERS

Steps:

• Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
• Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
• Refrigerate 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. Keep refrigerated.

JELLO PUDDING EASTER EGGS

Steps:

• Stir pudding, water and margarine in a large bowl until smooth.
• Mix in sugar by cupfuls, stirring until mixture forms a ball.
• Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm.
• Partially melt chocolate in separate bowls over hot water until 2/3 melted.
• Remove from heat and continue stirring until all chocolate is melted and smooth.
• Dip eggs into chocolate; decorate with coloured sprinkles or swirl icing over them, or child's name written on them or floweres or dots.
• Makes 24 eggs.
• NOTE: For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour, surround by second flavour.

EASTER JELLO EGGS RECIPE - (4.5/5)

Steps:

• Grease inside sides of molds. Close molds. Stir boiling water into gelatin in medium bowl for 2 minutes until completely dissolved. Pour into measuring cup. Pour into molds. Don't fill to top. Refrigerate 3 hours or until firm.

PASTEL LAYERED JELLO JIGGLERS (GREAT FOR EASTER)

Steps:

• Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups.
• For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes.
• For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes.
• For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes.
• For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve).
• Slice into squares to serve.