Best Creamy Heart Jigglers Recipes

A - Creamy Jigglers image

Provided by Mcishtrish

Time 3h50m

Yield 24 serving(s)

Number Of Ingredients 4

2 1/2 cups boiling water
2 (5/8 ounce) packages gelatin, any flavor (8 serving size each)
1 cup cold milk
1 (1 1/2 ounce) package Jello Instant Vanilla Pudding Mix (4-serving size)

Steps:

Boil the water and stir into dry gelatin mix in large bowl at least 3 minute until completely dissolved.
.*** Don't SKIP this step, Cool 30 minute at room temperature.
POUR milk into a different bowl. Add dry pudding mix. Beat with wire whisk 2 minute
Add to gelatin; stir until well blended.
Pour into a pan, candy mold, etc.
REFRIGERATE 3 hours or until firm.
Store in the refrigerator.

Nutrition Facts : Calories 18.1, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.4, Sodium 33.9, Carbohydrate 2.1, Sugar 1.6, Protein 1.6

Creamy Heart Jigglers image

Provided by Chris T.

Time 20m

Number Of Ingredients 4

2 1/2 c boiling water
2 pkg any red jello mix(8 serving size each)
1 c cold milk
1 box jello instant vanilla pudding(4 serving size)

Steps:

1. STIR boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
2. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir until well blended. Pour into 13x9-inch pan.
3. REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift JIGGLERS® from pan. Store in tightly covered container in refrigerator.
4. *TIP* if you want very firm and easier to cut jigglers:Instead of using 2 1/2 cups of boiling water, use 2 cups. Add 2 envelopes of Knox unflavored gelatin to a 1/2 of cold water. It will set up very well. Very easy to cut with a cookie cutter.

Creamy JELL-O Jigglers image

Provided by Christine Parks

Number Of Ingredients 4

2 1/2 c boiling water
2 pkg (8-serving size) or 4 pkg (4-serving size)
1 c cold milk
1 pkg (4-serving size) jell-o vanilla or white chocolate flavor instant pudding and pie filling

Steps:

1. Stir boiling water into gelatin in large bowl at least 3 minutes until completelyy dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare mold.
2. Oil Mold using paper towel dipped in vegetable oil or sray with non stick cooking spray. Close mold until it snaps tightly. Inspect for a good seal.
3. Pour milk into medium bowl. Add pudding mix. Beat with wire wisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan. Refrigerate at least 3 hours or until firm.
4. UNMOLD-Open mold using a dull flat knife to gently pry between each molded shape. Do not open mold by pulling the handles apart. Turn mold over and shake gently to release from mold.
5. Dip bottom of square pan into warm water about 15 seconds. Cut into shapes with cookie cutters all the way through gelain. Lift from pan. Makes 6 eggs and about 12 Jigglers pieces.
6. SUGGESTED COMBINATIONS: Orange gelatin and vanilla pudding, Cherry gelain and white chocolate pudding.