Wiggly Jiggly Crystal Ball Recipes

JIGGLY SHARK POPS

Jiggly Shark Pops image

Dive into summer with these fun and festive jelly pops filled with gummy sharks and colorful crunchy coral.

Provided by Food Network Kitchen

Categories dessert

Time 4h20m

Yield 8 pops

Number Of Ingredients 11

Ingredients

3 1/2 cups white cranberry juice
1 cup blue soft drink, such as Kool-Aid Bursts Berry Blue (not from powder)
2 tablespoons granulated sugar
Four .25-ounce packages unflavored powdered gelatin
One 10.75-ounce frozen pound cake, thawed
2 ounces blue candy melting wafers
2 teaspoons unrefined coconut oil
1/4 cup white nonpareils
1/2 cup tiny rainbow crunchy candy, such as Nerds
8 gummy sharks
Whipped cream, for garnish

Steps:

Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets.
Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.

SPOOKY JELL-O JIGGLERS

Spooky JELL-O JIGGLERS image

Use your imagination and cut out classic Halloween shapes--cats, jack o' lanterns, bats--and serve as a snack or use as decorations.

Provided by JELL-O

Categories Trusted Brands: Recipes and Tips JELL-O

Time 3h10m

Yield 24

Number Of Ingredients 2

Ingredients

2 ½ cups boiling water (do not add cold water)
2 pkg. (8 serving size) JELL-O Brand Orange Flavor Gelatin

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.

Nutrition Facts : Sodium 0.7 mg

WIGGLY JIGGLY FRUIT SALAD

Wiggly Jiggly Fruit Salad image

Enjoy this delicious salad made with fruits and strawberry-flavored gelatin - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h20m

Yield 8

Number Of Ingredients 6

Ingredients

3/4 cup boiling water
1 package (0.3 oz) strawberry-flavored sugar-free gelatin
1/4 cup (from 6-oz container) 99% fat-free strawberry yogurt
1 medium banana, sliced
1 can (8 oz) pineapple chunks in unsweetened juice, drained
1 1/2 cups sliced fresh strawberries

Steps:

In small bowl, pour boiling water over gelatin; stir about 2 minutes or until gelatin is completely dissolved. Stir in yogurt until smooth. Refrigerate at least 2 hours until firm.
Dip bottom of bowl into very warm water about 15 seconds or until gelatin is loosened. Cut gelatin into 1-inch squares. Remove gelatin squares from bowl; place in serving bowl.
Add remaining ingredients to gelatin; toss gently.

Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 8 g, TransFat 0 g

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