JELL-O® PUDDING EGGS
Our JELL-O Pudding Eggs are a chocolate lover's dream come true-made with chocolate pudding, semi-sweet chocolate and (optional) white chocolate drizzle.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h15m
Yield Makes 15 servings, 2 eggs each.
Number Of Ingredients 6
Steps:
- Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 30 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.
- Microwave semi-sweet chocolate in microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm. Meanwhile, microwave white chocolate in separate microwavable bowl on HIGH 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted.
- Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
EASTER CREAMY JELL-O JIGGLERS
Add creamy deliciousness to your Easter dessert table with these Easter JELL-O JIGGLERS. Egg-shaped treats are made by mixing JELL-O with pudding, creating a dessert that's light and refreshing. It's sure to bring out the kid in everyone with every bite.
Provided by My Food and Family
Categories Home
Time 3h50m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
- Beat pudding mix and milk with whisk 2 min. Add to gelatin; stir until blended. Pour into 13x9-inch pan.
- Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan. Remove JIGGLERS from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
JELL-O EGG JIGGLERS
Don't put all of these JJELL-O Egg JIGGLERS in one basket! You'll want to share these deliciously colorful and fun JELL-O Egg JIGGLERS for Easter or your next event. Try out with various colors and enjoy the fun in making these, eating them or decorating with them!
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield 12 servings, 1/2 egg each
Number Of Ingredients 3
Steps:
- Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
- Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
- Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
JELLO PUDDING EASTER EGGS
I'm not sure where I got this recipe but its great fun to make. The kiddies love them...so do the grown-ups.*wink*
Provided by Lorrie in Montreal
Categories Candy
Time 30m
Yield 24 eggs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 153.1, Fat 6.9, SaturatedFat 3.1, Cholesterol 1, Sodium 37.5, Carbohydrate 23.7, Fiber 0.4, Sugar 22.8, Protein 0.7
EASTER EGG HUNT LAYERED PUDDING DESSERT
Create an adorable Easter egg hunt scene with this layered pudding dessert. This Easter Egg Hunt Layered Pudding Dessert is great for your Sunday brunch.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 18 servings
Number Of Ingredients 8
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, tint coconut with food coloring. (See tip.)
- Add COOL WHIP and half the cookie crumbs to pudding; stir just until blended.
- Spread pudding mixture onto bottom of 13x9-inch dish; sprinkle with remaining cookie crumbs and coconut.
- Refrigerate 1 hour. Decorate with marshmallows and jelly beans as shown in photo.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 3.2533 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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