JELL-O EASTER EGGS
When I saw these beautiful Easter eggs from Choose to Thrive I knew I had to give them a try! I didn't have the egg molds so I was able to use dollar store plastic eggs to make these and it worked perfectly!
Provided by Holly Nilsson
Categories Snack
Time 4h30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 12 kcal, Sodium 4 mg, ServingSize 1 serving
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
JELL-O EGG JIGGLERS
Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings, 1/2 egg each
Number Of Ingredients 3
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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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