How Do You Taste A Jiggle?
Apr 2nd, 2010 by Jello Girl

Our Egg Jigglers

Watch that wobble, see that wiggle, taste that jiggle…  Stop!  If you were alive in the 80’s you are probably now humming the tune, but did you ever stop to ask yourself how exactly do I taste a jiggle? Make the recipe below and maybe you will find the answer.

Creamy Egg Jigglers

2 1/2 cups boiling water

2 large packages jello ( or 4 small)

1 cup cold milk

1 package (4 serving size) instant vanilla pudding

This recipe and picture comes from

Dissolve jello in boiling water.  Cool 30 minutes at room temperature.

Pour milk into medium bowl.  Add pudding mix.  Beat with wire whisk 1 minute.  Quickly pour into gelatin.  Stir with wire whisk until well blended.  Pour into 9×13 pan.

Chill for 3 hours or until firm.  Dip bottom of pan in warm water for about 15 seconds.  Press egg shaped cookie cutter into gelatin.  Lift from pan with spatula.

We recommend decorating the eggs with jello cream- it flavors the cream and colors it as well.  The recipe below makes a small amount so you can make several colors/flavors for more colorful eggs.  (We tried using colored piping gel, but found that it tends to slip off the slick surface of the jigglers.)

Jello Cream

1/2 cup whipping cream

1 tbsp. dry powdered jello

Combine in a medium bowl and beat until it holds stiff peaks.  Pipe decorations onto jiggler eggs with a small round cake decorating tip.

Now Go Have Some Jiggly Jello Joy!

Fun With Marshmallows
Mar 23rd, 2010 by Jello Girl

*We have updated this recipe for jello flavored marshmallows, click here for update…  Flavored marshmallow recipe

Raise your hand if you have ever been in a marshmallow eating contest?  Check out this marshmallow link for some authentic marshmallow fun!

Do you have a marshmallow story, picture, or video to rival this?  Let us hear about it!

It’s no secret, marshmallows are fabulous.  When you think of Easter what store bought treat do you think of?  Peeps of course!  Now they have peeps for other holidays too, but they don’t count.   The marshmallow goodies in the shapes of chicks and bunnies are the only Peeps that I subscribe to.   They are a tradition in my family.  We have had Peeps in our Easter Baskets for as long as I can remember.  I will let you in on a little secret- they are better stale.  It’s true.  Stale marshmallows are the best.  When I was young, I would leave the marshmallow bag open so they could dry out.  I’m sure my Mom loved that when she needed marshmallows for something.

A couple of years ago, a friend of mine did a cooking demo and she made marshmallows.  I wanted to try them but haven’t until now.  I tried my friend’s regular white marshmallow recipe and they were good, but I couldn’t leave it at just regular white vanilla marshmallows.  I had to take it a step further with flavored jello marshmallows.  There is a recipe for marshmallows in the older Joys of Jello cookbooks using flavored jello.  I thought the recipes were the same; they are not!  The first “trial” batch I made with a peach jello.  They turned out much better than I expected.  They were a pretty color and they tasted yummy.   The next day I was a bit too confidant and I made 3 more batches.  Since I thought the recipes were the same I just grabbed the first recipe book that I saw and made that recipe.  The result was 3 pans of goop.  I then realized that the recipes were not the same.  So the next time I used the first recipe I had tried and they were a success.


1 package (3 oz.) jello, any flavor

2/3 cup boiling water

1 cup sugar

3 tbsp. light corn syrup

Dissolve jello in boiling water.  Turn down the heat, add sugar and corn syrup and stir until sugar is dissolved.

After the mixture has cooled and slightly thickened, beat with a hand mixture on highest speed for about 5 min.

See how the mixture has turned to a lighter color?  It is getting fluffier and thicker.

Mix until it gets to the stage where it can hold soft peaks.

Now pour into a pan lined with wax paper and greased and coated with powder sugar.  Let chill in fridge overnight.

Then look what happens, they magically turn pink!  No not really, my pictures are taken from two different batches.

I just wanted to make sure you were paying attention!

Dump set marshmallow mixture out onto cutting board which has been heavily coated with powdered sugar.

Cut with scissors or a pizza cutter.

(I found it easier to cut them into strips with a pizza cutter and then cut them into squares with scissors)

Roll cut pieces in powdered sugar.

TaDa!  Yummy flavored marshmallows.

Pastel Marshmallows


1  3oz. package jello (any flavor)

2/3  cup boiling water

1 cup sugar

3 tbsp. light corn syrup

Powdered sugar

Dissolve jello in boiling water in a saucepan.  Turn down heat and stir in sugar, until dissolved- do not boil.  Blend in corn syrup.  Chill until slightly thickened. (I chill it by putting it in a sink filled with cold water, stirring often.)  Line an 8 inch square pan with wax paper, grease with butter.  (I prefer to spray with a non-stick spray and then coat with powdered sugar.)  When mixture has cooled and thickened, beat with an electric mixer on highest speed until mixture can hold soft peaks, about 5 min.  Pour into pan and let set in refrigerator overnight.

Then carefully dump mixture out onto a board that has been heavily coated with powdered sugar.  Peel off wax paper then cut with scissors or pizza cutter.  Roll all sides of cut pieces in powdered sugar.

Now go have some marshmallow JELLO JOY


The Color Green
Mar 16th, 2010 by Jello Girl

I know, it is hard to resist the urge to over-do it with green food coloring on St. Patrick’s Day.  You probably put it in the milk, pancakes etc.  Here is a better way to use it:

Jello Key Lime Tarts

1 (3 oz) pkg. lime flavored jello

3/4 cup boiling water

1 tsp grated lime zest

1/2 cup fresh key lime juice, or lime juice

1 (14 oz) can sweetened condensed milk

1 cup sour cream

4 drops green food coloring

Dissolve jello  in boiling water.  Cool jello to room temperature- about 35 minutes.  (You can speed this up by placing container in a larger container filled with ice water or in fridge; however, watch carefully so that jello does not become firm.  If it does, it will not incorporate into the other mixture and you will have Key Lime Pie with lumps of green jello.)

While jello is cooling, whisk together sweetened condensed milk, lime juice, food coloring and grated lime zest in a separate large bowl.

Whisk in sour cream and cooled jello.  Pour into small pre-cooked and cooled tart shells or one 9 inch pie crust.  Chill until firm.  (If you would like filling to be higher than tart shell, wait until it is set and then spoon or pipe into shells.)

Tart Shells

6 oz. cream cheese, softened

1 cup butter, softened

4 tbsp. sugar

2 cup flour

Blend cream cheese, butter and sugar.  Stir in flour just until blended.  Chill about 1 hour to make dough easier to handle.

Preheat oven to 325 degrees.

Shape dough into 48 one-inch balls and press into mini muffin cups.  Bake for 13-15 minutes, or until very light brown on edges.  Remove from oven and let set in pan to finish cooking.  When cool, remove from pan.  This recipe makes a lot of tarts, but they are easy to make, and they disappear fast!

*Today’s post is based on two recipes from one of our favorite websites, The recipes were both submitted by Glenda under the names of Key Lime Pie II and Cream Cheese Tart Shells.

Now Go Have Some Green Jello Joy!

St. Patty’s Poke Cakes
Mar 7th, 2010 by Jello Girl

Why is it that we celebrate St. Patrick’s Day in the United States of America?  What is the ratio of Irish immigrants to immigrants from other lands?  I don’t really know, but I think it’s the pinching thing don’t you?  What other holiday do you get to go around pinching people?  

And the color green, don’t you just love it?  There is a different shade of green for each decade, such as Hunter Green during the 80’s; totally out now.  I use to have a Granny Smith Apple colored kitchen.  I loved it- so cheery.  I miss that kitchen.

Back to St. Patrick’s Day.  We have a few ideas to celebrate the season.  This blog is about our St. Patty’s Poke Cake.  I wish I could call them St. Patty’s Pinch Cakes, but I’m not sure how pinching a cake would work out, so I will stick with poke.  Jello Poke cakes use to be the rage.  Everyone was baking cakes, poking them and pouring jello over the top.  I haven’t seen anyone make one of them for awhile.

We are going to bring the Jello Poke Cake up to date in cupcake form.  You could use a cake mix, but we recommend homemade.  It is so much tastier.  We are using a Lemon-Honey Cupcake recipe from the March 2010 issue of Woman’s Day and changing it up just a bit.  If you like to bake cupcakes from scratch check out the cupcake feature article at  Here is our spin:

Lemon-Lime Jello Poke Cakes


2 3/4 cups all-purpose flour

3/4 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

1/4 cup milk

1 1/2 tbsp lemon zest

4 tbsp lemon juice

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup honey

1/4 cup sugar

3 large eggs

1.  Heat oven to 350.  Line muffin cups with paper liners.

2.  Mix flour, baking powder, baking soda and salt in a medium bowl.

3.  Whisk sour cream, milk, lemon zest and juice in a medium-small bow.

4.  Beat butter, honey and sugar in a large bowl until light and fluffy- about 2 minutes.  Beat in eggs one at a time.

5.  With mixer on low speed, beat in half flour mixture, then the sour cream mixture.  Beat in remaining flour mixture until just combined.

6.  Spoon about 1/4 cup batter into each muffin cup.  Bake 16-20 minutes, or until toothpick inserted in center comes out clean.  Cool 10 minutes and remove to cool completely.

7.  When cupcakes are cool, poke holes in cake with a wooden pick or meat fork.

Jello Glaze

Mix a 3 ounce package of lime jello with 1 cup boiling water.  Stir until sugar crystals are completely dissolved.  Carefully pour over each cupcake.

We suggest topping with lightly sweetened whipped cream to balance the sweetness of the cupcake.  See our post on stabilized whipped cream.  You can then sprinkle with jello crystals for a little extra color and flavor.

For some free cupcake wrapper templates, check out

Now go have some Jello Joy!

Jello and Ice Cream What Could Be Better?
Feb 16th, 2010 by Jello Girl

When the Utah Senate met for the heated debate over what would become Utah’s official snack both Jello and Ice Cream were included in the discussion.

After all, Jello Belt residents love Jello and they love Ice Cream.  I think it has to do with the high concentration of non-drinking, non-smoking Mormons.  Their drug of choice is sugar.  Anyway, as we all know Jello won the contest.

Maybe the following comment by Senator Gene Davis gave Jello the lead:  “Ice Cream is not sexy- it’s not wiggly and jiggly.”  Since when did wiggly and jiggly become sexy?  I am all over that trend.  My 3 month, post baby delivery stomach has just become sexy!

This yummy dessert combines these two favorites:  Jello and Ice Cream.  It can be chilled and ready to eat in an hour.  Can’t beat that!

Ice Cream and Jello Cooler

1 3oz. package Jello, any flavor

1 cup boiling water

1 cup cold water

1 pint vanilla ice cream (do not use ice cream with vanilla bean or you will have black specks in the bottom)

1.  Dissolve Jello in boiling water in a large bowl.  Stir until all the Jello is dissolved.  Then add cold water to Jello mixture and stir.

2.  Add ice cream by spoonfuls, stirring until melted.

3.  Chill until slightly thickened- about 30 minutes.  Stir for a few seconds, then pour into serving dishes.  Chill until firm, about 30 minutes more.

Makes about 4 servings

Now Go and Have Some Jello Joy!

Red Hot Valentine!
Feb 14th, 2010 by Jello Girl

It’s Jello Week and I am sure you are still involved with celebrating, but we must look ahead to Valentines as it is only a day away!  Eunice and I have been busy in our secret kitchen (not unlike Batman’s bat cave) working on a powerful potion to snare your sweetie.  Here is our version of a recipe to melt your honey’s heart.

Red Hot Jello

6 oz. Raspberry Jello

4 oz. Red Hots

1 Cup Boiling Water

2 Cups Chilled Carbonated Beverage (We like Fresca)

20 oz. Crushed Pineapple, drained well

Pop Rocks or colored sugar crystals

Pour 1 cup hot water Red Hots and Jello into a small pan.  Heat to boiling over medium high heat and continue to stir until completely dissolved.  Cool to room temperature.  (You can speed this up by placing pan in a sink of ice water.)  Mix in carbonated beverage.  Place pan in fridge until Jello is slightly thickened and then stir in pineapple.

Garnish serving dishes by dipping rim, ever so slightly (or it will run down the side) into light corn syrup.  Then dip into pop rocks or colored sugar crystals.

Carefully pour Jello into serving dishes.  Put in fridge and chill until set.  If that doesn’t heat up your love life, there may be no hope.

Now go have some Red Hot Jello Joy!

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