Santa Hat Jell O Jigglers Recipes

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.

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:

• Add boiling water to gelatin mixes in medium bowl; stir 3 min. until completely dissolved. Pour into 8-inch square pan sprayed with cooking spray.
• Refrigerate 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec., then cut gelatin into 36 JIGGLERS.

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 1 to 2 min. or until soft peaks form. Gradually beat in sugar, 1 Tbsp. at a time, until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Pipe tablespoonfuls of egg white mixture (in shapes of Santa hats) onto parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.
• Melt chocolate as directed on package. Dip bottoms of cookies, 1 at a time, into chocolate to come about 1/4 inch up side of cookie. Gently scrape bottom of cookie against edge of bowl to remove excess chocolate; immediately roll chocolate-covered edge in coconut. Return to baking sheet.
• Use kitchen shears to cut small slit in each marshmallow. Place marshmallows over tips of hats, securing with remaining melted chocolate. Let stand until chocolate is firm.

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is 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 Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.