JELL-O JIGGLERS
This a great recipe to make with kids and for kids. I sent these along with my daughter for her Valentine's Day party. There are many students with allergies, such as milk, wheat, and nuts, and this was a treat they could all enjoy! Cook time is chill time.
Provided by Pamela
Categories Gelatin
Time 3h5m
Yield 20 pieces
Number Of Ingredients 3
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.
Nutrition Facts : Calories 64.8, Sodium 80.1, Carbohydrate 15.4, Sugar 14.6, Protein 1.3
JELL-O EGG JIGGLERS
Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings, 1/2 egg each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
JELL-O "DEVILED EGG" JIGGLERS
Deviled eggs for the dessert table? Sure-when they're made with your favorite JELL-O Gelatin flavor. Just top with whipped topping and sprinkles!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 24 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Pour into 13x9-inch dish sprayed with cooking spray.
- Refrigerate 3 hours or until firm.
- Cut into 24 egg shapes using 2-inch cookie cutter, being careful to cut all the way through gelatin to bottom of dish. Remove JIGGLERS from dish; top with COOL WHIP and sprinkles.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 1 g
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
JELL-O 'DEVILED' EGGS RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 7
Steps:
- In 4 separate small bowls, empty a 3-ounce package of Jell-O powder in each bowl. Pour 3/4 cup boiling water in each of the bowls and whisk until thoroughly combined. Set aside to cool slightly. Lightly coat egg molds with cooking spray. I sprayed a little onto a paper plate then dipped my finger in it and applied to the molds. Fill egg molds with the liquid Jell-O. Refrigerate overnight. Carefully open the egg molds and remove the eggs. Using a chef's knife and one continuous movement, slice the eggs in half lengthwise. Place on a serving plate. Using a melon baller, scoop a small amount of the Jell-O from the larger end of the egg halves. CREAM CHEESE FILLING: Beat the cream cheese and sugar together with a mixer until smooth and creamy. Fold in the Cool Whip with a spatula. Transfer mixture to a zip-top plastic bag and cut off one corner to pipe the filling into the egg indentions. Keep refrigerated.
JELL-O® JIGGLERS®
JELL-O Gelatin plus boiling water has always equaled fruity deliciousness. But to up the fun factor, you're going to need an assortment of cookie cutters!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 2 doz. or 24 servings, 1 JIGGLERS® each.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
JELL-O JIGGLER "DEVILED" EGGS
Steps:
- Wipe inside of Jigglers mold and along rims with vegetable oil, using a paper towel. Close molds, matching up egg sides. Snap shut at each egg to seal.
- Stir boiling water into gelatin, mix 3 min until completely dissolved. Using measuring cup with pour spout, fill each egg mold at fill spout.
- Refrigerate 3 hrs or until set.
- Using a dull, flat knife, pry open each egg mold, hold upside down over plate and gently shake to unmold. Cut each egg in half along the length. With a small melon baller, scoop out inside of egg, be careful not to go all of the way through the middle of the egg, just enough to make a small "well". Set aside what is scooped out. Take a fork or other utensil to "mash" what was scooped out. Add a small spoon of Cool Whip (a little or a lot, depending on how much "fluff" you want to add to filling and depending on how many eggs you are making) to "mashed egg". Then use a spoon to "fill" the "deviled egg". Refrigerate until ready to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SIMPLE JELLO JIGGLERS
Make and share this Simple Jello Jigglers recipe from Food.com.
Provided by Legna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 2
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.
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