Desserts

Football JIGGLERS

(6)

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photo by:kraft

500

posted by

PhyllisCes

on 7/14/2008

time

prep:

10 min

total:

3 hr 10 min

servings

total:

6 servings, 1 "football" each

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What You Need

JELL-O EGG JIGGLERS Egg Mold

cup boiling water (Do not add cold water.)

pkg. (8-serving size) JELL-O Orange Flavor Gelatin

1/4

tsp. ground cinnamon

1/2

cup applesauce

Tbsp. white decorating icing

Make It

WIPE inside of both sides of egg mold and along rims 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 six 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 combined dry gelatin mix and cinnamon in large bowl at least 3 min. until gelatin is completely dissolved. Stir in applesauce. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. (Any remaining gelatin mixture can be poured into a custard cup.)

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. Draw "football lacings" on eggs with icing. Store in tightly covered container in refrigerator.

Kraft Kitchens Tips

KEEP KIDS SAFE!

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 www.KraftKidsSafe.com.

Substitute

Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Orange Flavor Gelatin.

Family Fun

Let the kids decorate the "footballs" with icing.