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Jell-O Eggs for Next Easter

Right out of the shoot, I will tell you that the Jell-O eggs at our house on Easter Sunday remained almost untouched. While the pictured eggs taken to church that day – were gobbled up.

So, this recipe may or may not be something your family will enjoy. However, I can offer this as a sure thing… the eggs do make a colorful Easter centerpiece.

I am featuring the gelatin eggs this week because making them requires molds. And long before Easter the molds are always sold out. I order through Amazon. For two years I have wanted another 2 sets, and have not been able to purchase them. So, as soon as they are back in stock, I plan on ordering them for next year; not for my family, but for the little kiddies at church. Currently our family is mostly made up of adults, or near adults, but great-grands are a comin’ – four now. Sweet? Oh yeah!

Creamy Jell-O Eggs
Print
Author: Kraft Foods Group, INC.
Ingredients
  • Jell-O Egg Mold
  • 1 cup boiling water
  • 6 ounce Jell-O (favor of choice)
  • 5 ounces of evaporated milk
Instructions
  1. Spray insides of both sides of egg mold.
  2. Close mold, snap each of the 6 individual egg halves until egg is firmly sealed.
  3. Place mold fill side up on tray.
  4. Add boiling water to gelatin mix.
  5. Stir 2 minutes until completely dissolved.
  6. Add evaporated milk, stir to blend.
  7. Pour into measuring cup with pour spout.
  8. Pour into mold through fill holes.
  9. Fill until each egg is filled just to top of egg shape.
  10. Refrigerate 3 hours.
  11. Open mold using a dull flat knife.
  12. Gently pry between the halves of each egg.
  13. Turn mold over and shake gently to unmold eggs.
  14. Keep refrigerated.
3.5.3240

 

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