A Creamy Jigglers Recipes

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.

CREAMY JIGGLERS EGGS

Steps:

• Spray insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
• Refrigerate 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.

PEACHES 'N CREAM JIGGLERS

Steps:

• Add 1/2 cup boiling water to unflavored gelatine in medium bowl; stir until completely dissolved. Stir in milk. Pour into 8-inch square dish sprayed with cooking spray.
• Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add remaining boiling water to peach gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool until ready to use.
• Pour peach gelatin slowly over gelatine layer in dish. Refrigerate 2 hours or until firm before cutting into 36 squares.

EASTER CREAMY JELL-O JIGGLERS

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
• Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until blended. Pour into 13x9-inch pan.
• Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove JIGGLERS from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.

VALENTINE'S CREAMY JELL-O® JIGGLERS

Steps:

• Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Let stand at room temperature 30 min. to cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Add to gelatin; stir until blended. Pour into 13x9-inch pan.
• Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin mixture to bottom of pan. Lift JIGGLERS 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.

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.

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.

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.