Creamy JIGGLERS Eggs - Kraft Recipes Top

Creamy JIGGLERS Eggs

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Makes 12 servings, 1/2 egg each.

Use any flavor of JELL-O you like for these colorful, Easter-perfect JIGGLERS. (We added some evaporated milk just to make 'em extra delish and creamy!)

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What You Need

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Make It

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  • Spray insides of both halves of open egg mold with cooking spray. Close mold; press firmly to seal both halves of each egg. Place, fill-side up, on tray.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in milk. Pour into measuring cup with pour spout; use to fill prepared mold.
  • Refrigerate 3 hours or until JIGGLERS eggs are firm. Use dull flat knife to pry open mold; turn mold over, then gently shake mold to remove eggs. Cut in half.

Special Equipment Needed


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.


Prepare using your favorite flavor of JELL-O Gelatin.


For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit

Food Facts

Be sure to use only evaporated milk when preparing these delicious JIGGLERS eggs. Using whole, 2% or fat-free milk will cause the gelatin to curdle.


  • Makes 12 servings, 1/2 egg each.

Nutritional Information

Serving Size Makes 12 servings, 1/2 egg each.
Calories 70
Total fat 1g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 70mg
Carbohydrate 14g
Dietary fiber 0g
Sugars 14g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Creamy Jigglers These are wonderful for Easter, they can be used with any flavor jello, ckange the shapes. My granddaughter loves them!
Date published: 2018-03-21
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