Easter Jello Eggs Recipe 455

EASTER JELLO PIE...GOOD & EASY

Steps:

• 1. Stir boiling water into jello in a large bowl, 2 minutes until completely dissolved. Mix cold water and ice cubes to make 1-1/4 cups. Add to gelatin, stirring until alightly thickened. Remove any remaining ice.
• 2. Stir in whipped topping, (set a little aside to decorate the top as shown) now with a wire whisk until smooth. Refrigerate 10 minutes. Until mixture will mound. Decorate top. Stir into crust.
• 3. Refrigerate 4 hours or until firm. (stor any left over pie in refrigerator. If there is any left !
• 4. Please see Deneece Gursky recipe: ..YUMMY! PLUS Click on below for picture and recipe . https://www.justapinch.com/recipes/dessert/candy/nanas-coconut-cream-eggs.html

EASTER JELLO EGGS RECIPE - (4.5/5)

Steps:

• Grease inside sides of molds. Close molds. Stir boiling water into gelatin in medium bowl for 2 minutes until completely dissolved. Pour into measuring cup. Pour into molds. Don't fill to top. Refrigerate 3 hours or until firm.

DEVILED JELL-O® EGGS

Steps:

• Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
• Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
• Slowly pour gelatin into prepared molds.
• Refrigerate molds until gelatin has set, about 3 hours.
• Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
• 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.
• 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.

JELLO EGG JIGGLERS

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® PUDDING EGGS

Steps:

• Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.
• Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted.
• Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.

JELL-O EGG JIGGLERS

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.

PASTEL LAYERED JELLO JIGGLERS (GREAT FOR EASTER)

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.

RAINBOW JELLO EGGS RECIPE - (4.4/5)

Steps:

• Open up all of your plastic egg and drill a hole in the top half of each of the eggs. Wash your plastic eggs in hot soapy water. After your eggs have dried, spray the insides of both half's with non-stick cooking spray...generously enough that the jello won't stick, but not so generously that you will be tasting the cooking spray when your jello eggs are done. Put your eggs together and place them in your empty egg cartons. Measure 1 cup of water and boil in the microwave for 2 minutes. Pour that water into a bowl and dissolve your first color/flavor of jello in the boiling water. Place 1/3 Cup of whipped topping into your other bowl. Pour half of your dissolved jello over the whipped topping and whisk until the whipped topping is dissolved. Set your "clear" bowl of dissolved jello aside...then take your whipped topping dissolved jello and measure out 10 ML (2 Medicine Syringe's full) of the jello mixture and squirt it into the hole on top of your plastic Easter egg. Repeat this process until you have put 10 ML of your jello mixture inside each of your 12 eggs. Place eggs inside fridge for 30-45 minutes until jello has set up. Don't worry, they start setting up faster with each layer. Remove your eggs from the fridge and add your clear layer of dissolved jello, let it set, then repeat steps 1-11 all over again until your eggs are full. Make sure to wash the dishes you used with HOT water after every layer. This will keep you from having to use 12 bowls, 12 spoons, 12 whisks, and 12 syringes. Very VERY Carefully remove your rainbow eggs from their molds...here is a tip for you, remove the bottom half of the egg first (the fatter shorter end) and they are more likely to come out in one piece, especially if you sprayed enough non-stick cooking spray on them and Voila! Rainbow Jello Easter Eggs! I hope you enjoy! These are so yummy!