Jell O Deviled Eggs Recipe 465

JELL-O "DEVILED EGG" JIGGLERS

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.

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.

EASTER JELL-O DEVILED EGG TREAT RECIPE - (4.2/5)

Steps:

• Prepare Jello mixture accordingly to the instructions provided in the package. Pour the Jello mixture in a deviled egg holder and put in the fridge. When the Jello is set, put whipped cream on the "eggs".

JELLO DEVILED EGGS

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.

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

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 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.