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 kraftrecipes.com
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!
Great site; do you know if you can stabilize whipped cream with Jell-o rather than gelatin? Perhaps use it (how much?) before adding the cold water? It would be nicely sweetened and flavoured, if it worked.
Yes you can! It colors and flavors it as well. Simply add 2 tbsp. to 1 cup liquid whipping cream. Then whip as usual.
Rose, I posted a blog today on stabilizing and flavoring whipped cream. Good luck and thanks for reading!
Jello Girl