Easter Creamy Jell O 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.

PASTEL LAYERED JELLO JIGGLERS (GREAT FOR EASTER)

Steps:

• Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups.
• For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes.
• For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes.
• For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes.
• For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve).
• Slice into squares to serve.

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.

CREEPY CRAWLY JIGGLERS

Steps:

• Spray wells of plastic ice cube trays or mini muffin pans with cooking spray, set aside. Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour into prepared ice cube trays or mini muffin pan cups. Refrigerate 3 hours or until firm.
• Place one blackberry "head" and one gelatin "body" on each skewer. Decorate with licorice and candy.

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.