Jello Eggs Recipes

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JELLO EGGS RECIPE + HOW TO MAKE EASTER EGG JELLO MOLDS



Jello Eggs Recipe + How to Make Easter Egg Jello Molds image

Want to make Jello eggs for Easter but you can't find the coveted vintage Jello egg molds? Fear not, your Easter party is safe - today I will teach you the perfect Jello egg recipe and how to make Jello eggs yourself, no egg mold required!

Provided by Marissa

Time 3h20m

Number Of Ingredients 3

3 boxes (3 oz Jello, regular or sugar-free)
3 cups of water, boiled
cooking spray

Steps:

  • How many packs of Jello you need will depend on the size of your eggs and how many eggs you wish to make. See the post for more details. I used 3 boxes.
  • Use 1 cup of boiling water for each one 3 oz pack of Jello.
  • Pour the dry Jello into separate bowls for each color.
  • Bring water to boil. Measure out 1 cup of boiling water and pour it into the dry Jello mix, stirring for two minutes until fully dissolved.
  • Repeat for each color of Jello.
  • Allow the Jello to cool for 5-10 minutes. Using 10 ml plastic syringes, fill the jello egg molds until all the liquid jello is used up.
  • Refrigerate for 8 hours or overnight (overnight preferred). Run the plastic eggs under warm water for 10-15 seconds to release the Jello and remove the Jello eggs carefully from the egg molds
  • Serve.

Nutrition Facts : Calories 106 calories, ServingSize 1 egg

JELL-O EGG JIGGLERS



JELL-O Egg JIGGLERS image

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

1 box JELL-O EGG JIGGLERS Egg Mold
1-1/2 cups boiling water (Do not add cold water.)
1 pkg. (6 oz.) JELL-O Gelatin, any flavor

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 EGGS



Jello Eggs image

Kids love these jello eggs.

Provided by Nancy Potter

Categories     Other Snacks

Number Of Ingredients 2

3 oz package of jello, any flavor
1 1/4 c boiling water

Steps:

  • 1. Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
  • 2. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
  • 3. Vanilla Filling (makes enough to fill about 24 egg halves) 8 ounces cream cheese, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup heavy cream
  • 4. Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
  • 5. Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

JELL-O® PUDDING EGGS



JELL-O® Pudding Eggs image

Our JELL-O Pudding Eggs are a chocolate lover's dream come true-made with chocolate pudding, semi-sweet chocolate and (optional) white chocolate drizzle.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h15m

Yield Makes 15 servings, 2 eggs each.

Number Of Ingredients 6

1/3 cup butter or margarine, softened
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding
1/3 cup boiling water
3 cups unsifted powdered sugar
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
2 oz. BAKER'S White Chocolate

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.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

RAINBOW JELLO EGGS RECIPE - (4.4/5)



Rainbow Jello Eggs Recipe - (4.4/5) image

Provided by cushey27

Number Of Ingredients 12

NEEDED BUT NOT PICTURED:
The bottom half of empty egg carton
12 jumbo plastic easter eggs (Make sure they do NOT have any holes in them and that they stay together well.)
6 boxes (3 ounces) boxes different flavors/colors Jello
16 ounce tub whipped topping (could use greek yogurt also)
Drill and a 13/64 drill bit
Non-Stick Cooking Spray, get vegetable oil or original spray...NOT butter flavored or any other flavor
2 bowls
Liquid measuring cup (Needs to measure at least one cup and be microwave save)
1/3 cup measuring cup
Medicine syringe (Mine measured up to 5 ML)
Water

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!

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