JELLO EGGS
Kids love these jello eggs.
Provided by Nancy Potter
Categories Other Snacks
Number Of Ingredients 2
Steps:
- 1. Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
- 2. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
- 3. Vanilla Filling (makes enough to fill about 24 egg halves) 8 ounces cream cheese, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup heavy cream
- 4. Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
- 5. Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.
JELLO EGG JIGGLERS
These jiggler eggs are so much fun. Kids of all ages get a kick out of them. I hadnt made them for a while. I made them this year for Easter. As I was shaking the jigglers out of the mold and into the bowl, I was overcome with a laughing fit. So, it was a cheap bit of therapy. "Watch it wiggle, see it jiggle.." Enjoy!!!
Provided by Adrienne May
Categories Other Desserts
Time 3h
Number Of Ingredients 3
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
17 BEST JELLO MOLD RECIPE COLLECTION
Let's take a step back into our childhoods and make these wiggly-jiggly jello mold recipes. They're colorful, tasty, and way more fun than boring old cake.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious jello mold recipe in 30 minutes or less!
Nutrition Facts :
JELLO EGGS RECIPE + HOW TO MAKE EASTER EGG JELLO MOLDS
Want to make Jello eggs for Easter but you can't find the coveted vintage Jello egg molds? Fear not, your Easter party is safe - today I will teach you the perfect Jello egg recipe and how to make Jello eggs yourself, no egg mold required!
Provided by Marissa
Time 3h20m
Number Of Ingredients 3
Steps:
- How many packs of Jello you need will depend on the size of your eggs and how many eggs you wish to make. See the post for more details. I used 3 boxes.
- Use 1 cup of boiling water for each one 3 oz pack of Jello.
- Pour the dry Jello into separate bowls for each color.
- Bring water to boil. Measure out 1 cup of boiling water and pour it into the dry Jello mix, stirring for two minutes until fully dissolved.
- Repeat for each color of Jello.
- Allow the Jello to cool for 5-10 minutes. Using 10 ml plastic syringes, fill the jello egg molds until all the liquid jello is used up.
- Refrigerate for 8 hours or overnight (overnight preferred). Run the plastic eggs under warm water for 10-15 seconds to release the Jello and remove the Jello eggs carefully from the egg molds
- Serve.
Nutrition Facts : Calories 106 calories, ServingSize 1 egg
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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