Easter Bunny Hop Jell O Pudding Dessert Recipes

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.

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.

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.

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.

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.