JELL-O® JIGGLERS®
JELL-O Gelatin plus boiling water has always equaled fruity deliciousness. But to up the fun factor, you're going to need an assortment of cookie cutters!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 2 doz. or 24 servings, 1 JIGGLERS® each.
Number Of Ingredients 2
Steps:
- Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Pour into 13x9-inch pan.
- Refrigerate at least 3 hours or until firm.
- Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Reserve scraps for snacking. Store in tightly covered container in refrigerator.
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
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
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
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
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.
JELL-O JIGGLER "DEVILED" EGGS
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 'DEVILED' EGGS RECIPE - (4.6/5)
Provided by msippigrl
Number Of Ingredients 7
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.
JELL-O JIGGLERS
This a great recipe to make with kids and for kids. I sent these along with my daughter for her Valentine's Day party. There are many students with allergies, such as milk, wheat, and nuts, and this was a treat they could all enjoy! Cook time is chill time.
Provided by Pamela
Categories Gelatin
Time 3h5m
Yield 20 pieces
Number Of Ingredients 3
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.
Nutrition Facts : Calories 64.8, Sodium 80.1, Carbohydrate 15.4, Sugar 14.6, Protein 1.3
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
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
JELLO DEVILED EGGS
I saw this on Allrecipes.com and HAD to post it! I don't even LIKE Jello and this made me giggle. It's like taking my two least favorite foods and combining them! HAHA! However, think of the fun these bring! A great idea for a snack or dessert! You can also use Sugar-Free Jello, light whipped topping, and sugar free pudding.
Provided by Brandi Kirkpatrick
Categories Other Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- 1. Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
- 2. Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
- 3. Slowly pour gelatin into prepared molds. Refrigerate molds until gelatin has set, about 3 hours.
- 4. Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
- 5. Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner.
- 6. Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk." Sprinkle decorating sugar over each yolk. Chill until ready to serve.
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- Assemble your supplies. Gather the supplies listed above and get everything in one place. You will feel weird associating Jello with power tools — embrace the weird, my friend.
- Drill the holes. Taking the LARGE end of the Easter eggs and drill one hole in the very center of the bottom. The size of your drill bit will depend on the size of the syringe you are using.
- Wash, dry, and prepare your eggs. Take all of your eggs apart and wash thoroughly inside and out. Allow them to air dry fully or dry yourself before moving on to the next step.
- Hot glue and spray the egg molds. Take all of your eggs and place them small-side-up in the cups or muffin pans. You want them to be held firmly in place.
- Prepare the Jello. While the glue is drying, prepare the Jello. Add 1 cup (8 oz) of water for each package of Jello. – this is what will give you the “jello jiggler egg” texture over regular jello consistency, which may fall apart.
- Fill the eggs with Jello. After the glue has dried, flip the eggs so that the large side with the open holes faces up. Taking the 10 ml syringe, use it to suck up the liquid jello and then insert the syringe into the 3/16 wide hole in the bottom of the egg.
- Refrigerate Jello eggs. Once all of your eggs are filled to the brim, place them in the fridge. Put them in the refrigerator for 8 hours or overnight (overnight preferred).
- How to remove Jello eggs from the egg mold. Once your eggs have set completely, it’s time to remove them! How to remove jello eggs from the mold: Using your finger to block the holes at the bottom, hold the egg under warm running water for a 10-15 seconds.
- Play and/or eat! Keep your eggs in the fridge until you are ready to eat and then serve cold! ENJOY THESE OTHER JELLO RECIPES: Magical Jello Poke Cake Recipe.
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