Jello Eggs Food

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 EGGS RECIPE + HOW TO MAKE EASTER EGG JELLO MOLDS

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.

DEVILED JELL-O® EGGS

Steps:

• Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
• Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
• Slowly pour gelatin into prepared molds.
• Refrigerate molds until gelatin has set, about 3 hours.
• Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
• Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner.
• Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk."
• Sprinkle decorating sugar over each yolk. Chill until ready to serve.

JELLO EGGS

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.

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® PUDDING EGGS

Steps:

• Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.
• Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted.
• Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.

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.

RAINBOW JELLO EGGS RECIPE - (4.4/5)

Steps:

• Open up all of your plastic egg and drill a hole in the top half of each of the eggs. Wash your plastic eggs in hot soapy water. After your eggs have dried, spray the insides of both half's with non-stick cooking spray...generously enough that the jello won't stick, but not so generously that you will be tasting the cooking spray when your jello eggs are done. Put your eggs together and place them in your empty egg cartons. Measure 1 cup of water and boil in the microwave for 2 minutes. Pour that water into a bowl and dissolve your first color/flavor of jello in the boiling water. Place 1/3 Cup of whipped topping into your other bowl. Pour half of your dissolved jello over the whipped topping and whisk until the whipped topping is dissolved. Set your "clear" bowl of dissolved jello aside...then take your whipped topping dissolved jello and measure out 10 ML (2 Medicine Syringe's full) of the jello mixture and squirt it into the hole on top of your plastic Easter egg. Repeat this process until you have put 10 ML of your jello mixture inside each of your 12 eggs. Place eggs inside fridge for 30-45 minutes until jello has set up. Don't worry, they start setting up faster with each layer. Remove your eggs from the fridge and add your clear layer of dissolved jello, let it set, then repeat steps 1-11 all over again until your eggs are full. Make sure to wash the dishes you used with HOT water after every layer. This will keep you from having to use 12 bowls, 12 spoons, 12 whisks, and 12 syringes. Very VERY Carefully remove your rainbow eggs from their molds...here is a tip for you, remove the bottom half of the egg first (the fatter shorter end) and they are more likely to come out in one piece, especially if you sprayed enough non-stick cooking spray on them and Voila! Rainbow Jello Easter Eggs! I hope you enjoy! These are so yummy!