Jell O Jiggler Deviled Eggs Recipes

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JELL-O "DEVILED EGG" JIGGLERS

Deviled eggs for the dessert table? Sure-when they're made with your favorite JELL-O Gelatin flavor. Just top with whipped topping and sprinkles!

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 24 servings

Number Of Ingredients 4



JELL-O

Steps:

  • Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Pour into 13x9-inch dish sprayed with cooking spray.
  • Refrigerate 3 hours or until firm.
  • Cut into 24 egg shapes using 2-inch cookie cutter, being careful to cut all the way through gelatin to bottom of dish. Remove JIGGLERS from dish; top with COOL WHIP and sprinkles.

Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 1 g

2-1/2 cups boiling water
4 pkg. (3 oz. each) JELL-O Gelatin, any flavor
1-1/2 cups thawed COOL WHIP Whipped Topping
1 tsp. multi-colored sprinkles

JELL-O 'DEVILED' EGGS RECIPE - (4.6/5)

Provided by msippigrl

Number Of Ingredients 7



Jell-O 'Deviled' Eggs Recipe - (4.6/5) image

Steps:

  • In 4 separate small bowls, empty a 3-ounce package of Jell-O powder in each bowl. Pour 3/4 cup boiling water in each of the bowls and whisk until thoroughly combined. Set aside to cool slightly. Lightly coat egg molds with cooking spray. I sprayed a little onto a paper plate then dipped my finger in it and applied to the molds. Fill egg molds with the liquid Jell-O. Refrigerate overnight. Carefully open the egg molds and remove the eggs. Using a chef's knife and one continuous movement, slice the eggs in half lengthwise. Place on a serving plate. Using a melon baller, scoop a small amount of the Jell-O from the larger end of the egg halves. CREAM CHEESE FILLING: Beat the cream cheese and sugar together with a mixer until smooth and creamy. Fold in the Cool Whip with a spatula. Transfer mixture to a zip-top plastic bag and cut off one corner to pipe the filling into the egg indentions. Keep refrigerated.

CREAM CHEESE FILLING:
4 (3-ounce) package of Jell-O gelatin, bright colors like yellow, bright blue, orange, green, and red recommended
3/4 cup of boiling water for each 3-ounce package of Jell-O
egg molds
1 (8-ounce) package cream cheese
1/2 cup sugar
3/4 cup Cool Whip, thawed

CREAMY JELL-O® EGG JIGGLERS®

Transform JELL-O® Gelatin and Instand Pudding into Creamy JELL-O® EGG JIGGLERS this Spring! These adorable JELL-O® EGG JIGGLERS are ideal Easter treats.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 3h50m

Yield Makes 12 servings.

Number Of Ingredients 4



Creamy JELL-O® EGG JIGGLERS® image

Steps:

  • Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel. (Or, spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
  • Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
  • Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir with wire whisk until well blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. (Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
  • Refrigerate at least 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.
  • Dip bottom of square pan into warm water 15 sec. Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Reserve scraps for snacking. Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.

Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

2-1/2 cups boiling water (Do not add cold water.)
2 pkg. (8-serving size each) JELL-O Gelatin, any flavor
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla or Chocolate Flavor Instant Pudding

JELLO EGG JIGGLERS

These jiggler eggs are so much fun. Kids of all ages get a kick out of them. I hadnt made them for a while. I made them this year for Easter. As I was shaking the jigglers out of the mold and into the bowl, I was overcome with a laughing fit. So, it was a cheap bit of therapy. "Watch it wiggle, see it jiggle.." Enjoy!!!

Provided by Adrienne May

Categories     Other Desserts

Time 3h

Number Of Ingredients 3



Jello Egg Jigglers image

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.

1 1/2 c boiling water
1 box jello large 6 oz
jiggler egg molds

CREAMY JIGGLERS EGGS

Use any flavor of JELL-O you like for these colorful, Easter-perfect JIGGLERS. (We added some evaporated milk just to make 'em extra delish and creamy!)

Provided by My Food and Family

Categories     Home

Time 3h10m

Yield Makes 12 servings, 1/2 egg each.

Number Of Ingredients 4



Creamy JIGGLERS Eggs image

Steps:

  • Spray insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
  • Refrigerate 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.

Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.8063 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

1 JELL-O EGG JIGGLERS Egg Mold
1 cup boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1 can (5 oz.) evaporated milk

JELL-O EGG JIGGLERS

Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!

Provided by My Food and Family

Categories     Recipes

Time 3h10m

Yield 12 servings, 1/2 egg each

Number Of Ingredients 3



JELL-O Egg JIGGLERS image

Steps:

  • 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.
  • 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. (Any remaining gelatin mixture can be poured into custard cup.)
  • 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.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

1 box JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

JELL-O JIGGLER "DEVILED" EGGS

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Number Of Ingredients 4



Jell-O Jiggler

Steps:

  • Wipe inside of Jigglers mold and along rims with vegetable oil, using a paper towel. Close molds, matching up egg sides. Snap shut at each egg to seal.
  • Stir boiling water into gelatin, mix 3 min until completely dissolved. Using measuring cup with pour spout, fill each egg mold at fill spout.
  • Refrigerate 3 hrs or until set.
  • Using a dull, flat knife, pry open each egg mold, hold upside down over plate and gently shake to unmold. Cut each egg in half along the length. With a small melon baller, scoop out inside of egg, be careful not to go all of the way through the middle of the egg, just enough to make a small "well". Set aside what is scooped out. Take a fork or other utensil to "mash" what was scooped out. Add a small spoon of Cool Whip (a little or a lot, depending on how much "fluff" you want to add to filling and depending on how many eggs you are making) to "mashed egg". Then use a spoon to "fill" the "deviled egg". Refrigerate until ready to serve.

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

JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (do not add cold water)
1 pkg (8 serving size) JELL-O Brand Gelatin (any flavor)
1 small container Cool Whip topping

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