 | | Directions | JELLOŽ JIGGLERS:
- Spray insides of egg molds with cooking spray or wipe them with vegetable oil.
- Close and snap molds tightly.
- Place molds with hole end up on a tray.
- Boil water.
- Place gelatin mix in a medium bowl and pour boiling water into the bowl.
- Stir until completely dissolved.
- Pour liquid into a glass measuring cup that has a pour spout so that you can easily pour the liquid into the molds.
- Fill each egg mold just to the top of the egg.
- Refrigerate for at least 3 hours.
- Any extra JelloŽ can be poured into a custard cup and when set up can be cut into small squares.
- When eggs are set, gently open molds and the eggs should slide out. You may have to wiggle them gently until the come free.
CREAMY JELLOŽ JIGGLERS:
- Mix JelloŽ with boiling water as stated above.
- Allow the liquid to cool in the bowl for 30 minutes at room temperature.
- Meanwhile, pour milk into a medium bowl, add dry pudding mix.
- Beat with a wire whisk for 1 minute.
- After 30 minutes, add pudding to dissolved JelloŽ mixture.
- Whisk together.
- Pour into glass measuring cup with pour spout and fill the egg molds to the top.
- Refrigerate for at least 3 hours.
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Prep Time: 10 minutes
Container: plastic egg molds
Servings: 12
|  | | Ingredients | | - | | JELLOŽ JIGGLERS: |
| - | | 1 1/2 cups boiling water |
| - | | 1 package (8 serving size) JelloŽ Gelatin - any flavor |
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| - | | CREAMY JELLOŽ JIGGLERS: |
| - | | 1 1/2 cups boiling water |
| - | | 1 package (8 serving size) JelloŽ Gelatin - any flavor |
| - | | 2 small boxes JelloŽ Gelatin - any flavor |
| - | | 1 cup cold milk |
| - | | 1 package (4 serving size) vanilla instant pudding mix/pie filling |
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