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Jello Easter Eggs

A creamy version of the Jello Egg Jigglers.

Posted By: Jay Chung
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US Metric

1 cup boiling water

2 pkg (3 oz) Jello

1/2 cup half & half cream

Cooking Process:

Oil mold and snap shut until each of the eggs is firmly sealed.

Stir Boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.  Let stand till cool (room temperature), then slowly add cream, stirring constantly to mix.  Cream will separate if jello is too hot or if mixed in too quickly.


Pour into measuring cup with pour spout.  Carefully pour gelatin into mold through fill-holes until each egg is filled just to the top of the egg shape.


Refrigerate at least 3 hours or until firm.

Unmold eggs.  Makes 6+ eggs.


Molds can be bought seasonally from the Kraft store online: