Jello O Jigglers 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 JIGGLERS (FOR COOKIE CUTTERS)

Steps:

• *This recipe does not contain any cold water Combine Knox gelatin and Jello with boiling water and whisk until completely dissolved (about 2 minutes).
• Pour into a lightly greased 9x13 pan and let set in refrigerator until firm.
• Cut into squares or use cookie cutters.

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.

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.

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.

DOUBLE LAYER JELLO JIGGLERS (KNOX BLOX)

Steps:

• Mix unflavored and flavored gelatin in a heat proof bowl. Add boiling water and stir until completely dissolved. Stir in whipping cream.
• Pour into 13x9 pan and chill until firm. About 4 hours. (The cream will rise during chilling, forming two layers, a creamy layer and a clear layer.).
• To serve: cut into any desired shape and eat as a finger food.

SPOOKY JELL-O JIGGLERS

Steps:

• Add boiling water to combined gelatin mixes in bowl; stir 3 min. until completely dissolved. Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• Cut gelatin into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through to bottom of pan. Dip bottom of pan in warm water 15 sec. Lift gelatin shapes from pan.

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.

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® BEANS

Steps:

• Spray inside of bean mold lightly with cooking spray. (Or, dip paper towel in oil and use to lightly wipe inside of mold.) Place mold, fill side up, on tray.
• Stir boiling water into gelatin in bowl at least 3 minutes until completely dissolved. Pour into liquid measuring cup. Slowly pour gelatin into mold, filling each bean completely. (Any remaining gelatin mixture can be poured into a small custard cup and refrigerated.)
• Refrigerate 30 minutes or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop beans out of mold. Refrigerate until ready to serve.

KNOX BLOCKS

Steps:

• Heat the Four Cups of Water Until Boiling.
• Combine the Jello and Gelatin together in a bowl.
• Pour in the water.
• Stir until completely dissolved.
• Pour into a glass dish or pan.
• Put in refrigerator about 2 hours to cool and set.
• When set cut into squares.
• How many you get depends on how large you cut them. You can also use cookie cutters for shapes.

SPOOKY JELL-O JIGGLERS

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is 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 Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

HALLOWEEN JELLO JIGGLERS HANDS

Steps:

• COMBINE dry gelatin mixes in large bowl.
• Stir in boiling water at least 3 minute until completely dissolved.
• Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• TRACE outline of hand on piece of paper.
• Cut out pattern.
• Place on top of gelatin.
• Cut around pattern with sharp knife, making sure to cut all the way through gelatin to bottom of pan.
• Repeat with remaining gelatin.
• DIP bottom of pan in warm water 15 sec. Carefully remove Jigglers Hands from pan.
• Use as a garnish for your favorite Halloween punch or place on individual serving plates. Cut out any remaining gelatin with Halloween cookie cutters.
• Serve with the Jigglers Hands.

JELL-O JIGGLER CUBES

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved.
• Pour gelatin into 24 sections of ice cube trays sprayed with cooking spray.
• Refrigerate 3 hours or until firm.
• Dip bottoms of trays in warm water 15 sec. Use knife to carefully remove JIGGLERS from ice cube trays before serving.

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.