Super Sour Kool Aid Jigglers Recipes
KOOL-AID® SUPER SOUR KOOL KUBES
Powdered drink mix made with less sugar and water than usual is frozen in ice cube trays for lip-puckering drink cubes or to eat as a cool snack.
Provided by My Food and Family
Categories Cold Drink Recipes
Time 4h5m
Yield Makes 7 servings, about 2 cubes each.
Number Of Ingredients 3
Steps:
- Spray plastic ice cube tray lightly with cooking spray; set aside. Combine drink mix and sugar in glass measuring cup. Gradually add water, stirring until drink mix is completely dissolved.
- Pour evenly into prepared ice cube tray.
- Freeze 4 hours or until firm. Remove frozen cubes from ice cube tray onto plate or plastic tray.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
JELL-O JIGGLERS
This a great recipe to make with kids and for kids. I sent these along with my daughter for her Valentine's Day party. There are many students with allergies, such as milk, wheat, and nuts, and this was a treat they could all enjoy! Cook time is chill time.
Provided by Pamela
Categories Gelatin
Time 3h5m
Yield 20 pieces
Number Of Ingredients 3
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.
Nutrition Facts : Calories 64.8, Sodium 80.1, Carbohydrate 15.4, Sugar 14.6, Protein 1.3
SUPER SOUR KOOL-AID® JIGGLERS®
Want your kids to think you're super? Make these Super Sour KOOL-AID® JIGGLERS®. Just 10 minutes of prep work and KOOL-AID® JIGGLERS® are yours.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 2 doz. or 24 servings, 4 JIGGLERS® squares each.
Number Of Ingredients 3
Steps:
- Stir boiling water into combined dry gelatin and drink mixes 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 1-inch squares. Or, cut into 24 decorative shapes using 2-inch cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 1 g
SIMPLE JELLO JIGGLERS
Make and share this Simple Jello Jigglers recipe from Food.com.
Provided by Legna
Categories Low Protein
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 2
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.
SOUR GUMMY CANDIES
These mouth-puckering gummy candies can be made in any flavor you desire, but I would recommend trying to match complimentary Jell-O and Kool-Aid flavors. The Kool-Aid can be increased to a full package if an extra sour flavor is desired. To make a sugar-free candy, substitute sugar-free Jell-O.
Provided by Nyteglori
Categories Candy
Time 20m
Yield 1 Batch
Number Of Ingredients 4
Steps:
- Prepare an 8x8-inch pan by spraying it lightly with cooking spray. Alternately, you can use sprayed candy molds to make gummy shapes.
- Place the water in a small saucepan over medium-high heat and bring to a boil.
- Immediately add the Jell-O, Kool-Aid, and gelatin and stir vigorously until it has all dissolved.
- Pour the candy into the prepared pan, or spoon it into the prepared molds. Place in the refrigerator to set for approximately 20 minutes.
- Candy can be cut into worms, squares, or shapes using cookie cutters. You can roll in sugar or other half of Kool-aid for an extra sour kick.
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