JELL-O® Egg Jigglers

4.9
(8)
4 Reviews
2 Photos

Start a new tradition with these jewel-like Easter 'eggs' the kids will love.

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Allrecipes' editorial guidelines
Published on August 4, 2021
2
Prep Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 10 mins
Servings:
12
Yield:
6 'eggs'
Jump to Nutrition Facts

Ingredients

  • 1 JELL-O EGG JIGGLERS Egg Mold

  • 1 ½ cups boiling water (Do not add cold water.)

  • 1 pkg. (8 serving size) JELL-O Brand Gelatin, any flavor

Directions

  1. 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 six individual egg halves together until each of the six eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.

  2. Stir boiling water into dry gelatin mix in large bowl at least 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 the egg shape. (Any remaining gelatin mixture can be poured into a custard cup.)

  3. 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. Store in tightly covered container in refrigerator.

Nutrition Facts (per serving)

53 Calories
13g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 53
% Daily Value *
Sodium 66mg 3%
Total Carbohydrate 13g 5%
Total Sugars 12g
Protein 1g
Calcium 1mg 0%
Potassium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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