Best Jello Eggs Recipes

RAINBOW JELLO EGGS RECIPE - (4.4/5)

Steps:

• Open up all of your plastic egg and drill a hole in the top half of each of the eggs. Wash your plastic eggs in hot soapy water. After your eggs have dried, spray the insides of both half's with non-stick cooking spray...generously enough that the jello won't stick, but not so generously that you will be tasting the cooking spray when your jello eggs are done. Put your eggs together and place them in your empty egg cartons. Measure 1 cup of water and boil in the microwave for 2 minutes. Pour that water into a bowl and dissolve your first color/flavor of jello in the boiling water. Place 1/3 Cup of whipped topping into your other bowl. Pour half of your dissolved jello over the whipped topping and whisk until the whipped topping is dissolved. Set your "clear" bowl of dissolved jello aside...then take your whipped topping dissolved jello and measure out 10 ML (2 Medicine Syringe's full) of the jello mixture and squirt it into the hole on top of your plastic Easter egg. Repeat this process until you have put 10 ML of your jello mixture inside each of your 12 eggs. Place eggs inside fridge for 30-45 minutes until jello has set up. Don't worry, they start setting up faster with each layer. Remove your eggs from the fridge and add your clear layer of dissolved jello, let it set, then repeat steps 1-11 all over again until your eggs are full. Make sure to wash the dishes you used with HOT water after every layer. This will keep you from having to use 12 bowls, 12 spoons, 12 whisks, and 12 syringes. Very VERY Carefully remove your rainbow eggs from their molds...here is a tip for you, remove the bottom half of the egg first (the fatter shorter end) and they are more likely to come out in one piece, especially if you sprayed enough non-stick cooking spray on them and Voila! Rainbow Jello Easter Eggs! I hope you enjoy! These are so yummy!

JELLO DEVILED EGGS

Steps:

• 1. Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together.
• 2. Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved.
• 3. Slowly pour gelatin into prepared molds. Refrigerate molds until gelatin has set, about 3 hours.
• 4. Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife.
• 5. Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner.
• 6. Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk." Sprinkle decorating sugar over each yolk. Chill until ready to serve.

JELLO EGGS

Steps:

• 1. Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors you like, until all your eggs are filled. Chill for at least 4 hours.
• 2. When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.
• 3. Vanilla Filling (makes enough to fill about 24 egg halves) 8 ounces cream cheese, room temperature 1/2 cup sugar 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup heavy cream
• 4. Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
• 5. Note: To fill the jello eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

MOM'S EASTER BUNNY CAKE W/JELLO EGGS

Steps:

• 1. Grease bottom and sides of one nine inch round cake pan. Coat with flour.
• 2. Prepare the cake according to box directions. Pour cake into the ONE nine inch pan. To make two smaller cakes you can divide batter between two eight inch pans. Adjust cooking time accordingly.
• 3. Bake at 325 degrees for 40 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting and decorating.
• 4. Frosting In a bowl, combine all frosting ingredients (butter must be soft). Beat with an electric mixer until smooth and spreading consistency.
• 5. Cake assembly: Cut cake in half.
• 6. Frost the bottom sides and form the body of the bunny. Cut an area for the ears. Use a portion for the tail.
• 7. Frost the entire cake then sprinkle with 1/2 pound of coconut. Add ears, eyes, and whiskers. My mom used licorice for the whiskers and jelly beans for eyes and nose.
• 8. Mix the leftover half pound of coconut with green food coloring to make the grass. The jello eggs were made according to jello package directions and molded in plastic easter eggs.

JELLO PUDDING EASTER EGGS

Steps:

• Stir pudding, water and margarine in a large bowl until smooth.
• Mix in sugar by cupfuls, stirring until mixture forms a ball.
• Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm.
• Partially melt chocolate in separate bowls over hot water until 2/3 melted.
• Remove from heat and continue stirring until all chocolate is melted and smooth.
• Dip eggs into chocolate; decorate with coloured sprinkles or swirl icing over them, or child's name written on them or floweres or dots.
• Makes 24 eggs.
• NOTE: For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour, surround by second flavour.

EASTER JELLO EGGS RECIPE - (4.5/5)

Steps:

• Grease inside sides of molds. Close molds. Stir boiling water into gelatin in medium bowl for 2 minutes until completely dissolved. Pour into measuring cup. Pour into molds. Don't fill to top. Refrigerate 3 hours or until firm.