Easter Bunny Hop Jell O Pudding Dessert Recipes

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EASTER CREAMY JELL-O JIGGLERS

Add creamy deliciousness to your Easter dessert table with these Easter JELL-O JIGGLERS. Egg-shaped treats are made by mixing JELL-O with pudding, creating a dessert that's light and refreshing. It's sure to bring out the kid in everyone with every bite.

Provided by My Food and Family

Categories     Home

Time 3h50m

Yield 24 servings

Number Of Ingredients 5



Easter Creamy JELL-O JIGGLERS image

Steps:

  • Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
  • Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until blended. Pour into 13x9-inch pan.
  • Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove JIGGLERS from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.

Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

2-1/2 cups boiling water
2 pkg. (6 oz. each) JELL-O Gelatin, any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
assorted decorating gels

HOPPING EASTER BUNNY BREAD

Last Easter my son's girlfriend, Jess, came over with these adorable little Easter Bread Bunnies that her mom, Beth, made. Well, not only were they cute, but they were also delicious. This bread is a little softer than the typical Italian Easter Bread that I make and the OJ adds just the right touch of flavor. I found the photo...

Provided by Joanne Bellezza-Loughlin

Categories     Breads

Time 3h45m

Number Of Ingredients 14



Hopping Easter Bunny Bread image

Steps:

  • 1. Soften active dry yeast in warm water; compressed yeast in lukewarm water. Blend milk, sugar, shortening, and salt. Cool till lukewarm; stir in about 2 cups of flour; beat well. Add eggs; mix well. Stir in softened yeast. Add orange juice, peel, and remaining flour to make a soft dough. Let rest 10 minutes.
  • 2. Knead dough 5 to 10 minutes on lightly foured surface till smooth and elastic. Place in lightly greased bowl, turning over to grease surface. Cover; let rise in warm place till double (about 2 hours). Punch down; cover and let rest 10 minutes.
  • 3. To start bunnies, roll dough in rectangle 1/2 inch thick, on lightly foured surface. Cut dough in strips about 1/2 inch wide and roll between hands to smooth. Shape in curlicue or twist bunnies as directed below.
  • 4. Cover and let rise in warm place till light and nearly double (45-60 minutes). Bake at 375 degrees for 12-15 minutes. Frost while warm with Sugar Glaze. Makes about 2 1/2 dozen.
  • 5. Twist bunnies: For each, you'll need a 14 inch strip of dough. On lightly greased cookie sheet, lap one end of strip over other to form a loop; now bring end that's underneath up over top end, letting one extend to each side for ears. Pat tips of ears to shape in point. Roll small ball of dough for tail; place atop dough at bottom of loop. Let bunnies almost double before you put them in oven.
  • 6. Curlicue bunnies: For each, you'll need a 10 inch strip of dough for body and a 5 inch strip for head. On lightly greased cookie sheet, make a loose swirl of the body strip. Swirl strip for head and place close to body (they'll "grow" together as dough rises). For ears, pinch off 1 1/2 inch strips and roll between hands till smooth and cigarshaped. Let point make tip of ear; snip off opposite end and place ear next to head. Pinch off a bit of dough and roll in ball for tail. Let bunnies almost double; bake.
  • 7. Sugar Glaze: To two cups confectioner's sugar, add 1/4 cup hot water and 1 tsp butter or margarine; mix till well blended.

1 package active dry yeast or 1 cake compressed yeast
1/4 c water
1 c milk, scalded
1/3 c sugar
1/2 c shortening
1 tsp salt
5-5 1/2 c sifted enriched flour
2 beaten eggs
1/4 c orange juice
2 Tbsp grated orange peel
GLAZE
2 c confectioner's sugar
1/4 c hot water
1 tsp butter or margarine

JELL-O® EASTER BUNNY

Bring the Easter bunny home in dessert form with this JELL-O® Easter Bunny recipe! Make this recipe with the kids or loved ones for a delicious dessert mixed with frozen berries for added flavor. You'll love making this JELL-O® Easter Bunny every Easter for its fun and festive feel.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 12 servings

Number Of Ingredients 5



JELL-O® Easter Bunny image

Steps:

  • Add boiling water to gelatin in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 2 (8-inch) round cake pans.
  • Refrigerate 4 hours or until firm.
  • Unmold onto large tray or board. Cut out ears and bow tie from one of the gelatin layers. Arrange around remaining gelatin layer on tray to resemble bunny. Decorate with COOL WHIP and fruit.

Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.8423 g, Sugar 0 g, Protein 3 g

4 cups boiling water
4 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
2 cups cold water
1 cup thawed COOL WHIP Whipped Topping
2 cups fresh or frozen mixed berries (blueberries, sliced strawberries and raspberries)

EASTER BUNNY HOP JELL-O PUDDING DESSERT

Need a super-cute dessert to round out your Easter meal? Try vanilla pudding cups decked out with green coconut and adorable decorated marshmallow eggs.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 4 servings

Number Of Ingredients 6



Easter Bunny Hop Jell-O Pudding Dessert image

Steps:

  • Beat pudding mix and milk with whisk 2 min.; pour into 4 dessert dishes. Refrigerate 1 hour.
  • Meanwhile, place coconut in resealable plastic bag. Add food coloring; close bag, then shake to evenly tint coconut. Decorate marshmallows with decorating gels.
  • Sprinkle coconut over pudding and top with marshmallows just before serving.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
1/2 cup BAKER'S ANGEL FLAKE Coconut
4 drops green food coloring
4 JET-PUFFED BUNNY MALLOWS Marshmallows
decorating gels (blue, pink and/or yellow)

EASTER BUNNY PUDDING DESSERTS

They start as four individual pudding desserts. But add cookies, jelly beans and string licorice, and suddenly you'll see Easter bunnies start to emerge!

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 6



Easter Bunny Pudding Desserts image

Steps:

  • Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes. Let stand 5 minutes.
  • Spoon evenly into 4 dessert dishes. Refrigerate until ready to serve.
  • Insert 2 cookies into 1 side of each dish to make the "bunny's ears, then decorate with candies, licorice and decorating icings and gels as desired for the faces.

Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
8 oblong vanilla creme-filled sandwich cookies
8 each jelly beans and gumdrops
8 pieces red string licorice, cut into thirds
decorating icings and gels

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