Jell O Pudding Eggs Recipes

Steps:

• Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel. (Or, spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir with wire whisk until well blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. (Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
• Refrigerate at least 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.
• Dip bottom of square pan into warm water 15 sec. Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Reserve scraps for snacking. Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.

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 3-cm. (1 1/2-inch) 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 and place on a sheet of wax paper to harden; decorate with coloured sprinkles or icing.
• For a more sophisticated look, experiment with dipping or swirling the eggs in both types of chocolate. This can make some nice light-dark or swirl patterns.
• For multi-coloured eggs, make 2 fillings using 2 pudding flavours. Roll small centres from 1 flavour and surround by second flavour.

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.