Easter Creamy Jell O Jigglers 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:

• Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Let stand at room temperature 30 min. to cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) 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. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin mixture to bottom of pan. Lift JIGGLERS from pan.

Steps:

• 1. SPRAY insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
• 2. ADD boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape.
• 3. REFRIGERATE 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

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.

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.

Steps:

• Boil the water and stir into dry gelatin mix in large bowl at least 3 minute until completely dissolved.
• .*** Don't SKIP this step, Cool 30 minute at room temperature.
• POUR milk into a different bowl. Add dry pudding mix. Beat with wire whisk 2 minute
• Add to gelatin; stir until well blended.
• Pour into a pan, candy mold, etc.
• REFRIGERATE 3 hours or until firm.
• Store in the refrigerator.

Steps:

• Pour sweetened condensed milk into a liquid measuring cup. Add enough boiling water to make 2 cups.
• For the first layer, mix the grape Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour into a 9"x13" pan. Refrigerate for 30 minutes.
• For the second layer, mix the cherry Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the grape layer. Refrigerate for 30 minutes.
• For the third layer, mix the orange Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the cherry layer. Refrigerate for 30 minutes.
• For the final layer, mix the berry blue Jello with 1/2 pkg. of gelatin and 1 cup boiling water. Mix until dissolved. Add in 1/2 cup of the milk mixture. Pour over the orange layer. Refrigerate for at least 30 minutes (and keep refrigerated until ready to serve).
• Slice into squares to serve.

Steps:

• 1. Stir boiling water into gelatin in large bowl at least 3 minutes until completelyy dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare mold.
• 2. Oil Mold using paper towel dipped in vegetable oil or sray with non stick cooking spray. Close mold until it snaps tightly. Inspect for a good seal.
• 3. Pour milk into medium bowl. Add pudding mix. Beat with wire wisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan. Refrigerate at least 3 hours or until firm.
• 4. UNMOLD-Open mold using a dull flat knife to gently pry between each molded shape. Do not open mold by pulling the handles apart. Turn mold over and shake gently to release from mold.
• 5. Dip bottom of square pan into warm water about 15 seconds. Cut into shapes with cookie cutters all the way through gelain. Lift from pan. Makes 6 eggs and about 12 Jigglers pieces.
• 6. SUGGESTED COMBINATIONS: Orange gelatin and vanilla pudding, Cherry gelain and white chocolate pudding.