Jello Eggs Recipe How To Make Easter Egg Jello Molds

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.

JELLO EGG JIGGLERS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

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.