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Juicy EGG JIGGLERS recipe
photo by:kraft
I made these for my nieces when they were young. Now thay ask me to them for their kids. I put a green grape in to make the yoke.
posted by
on 4/2/2014
10 min
3 hr 10 min
6 servings
Magazine Acquisition

What You Need

cups  boiling apple juice (Do not add cold water.)
pkg.  (6 oz.) JELL-O Gelatin, any flavor

Make It

USE paper towel to wipe insides and along rims of both sides of egg mold with vegetable oil. (Or, spray with cooking spray.) Close mold, matching up rims of egg halves. Snap each of the egg halves together until firmly sealed. Place mold, fill-side up, on tray.

ADD apple juice to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour gelatin through fill-holes in tops of mold until eggs are filled just to the tops. (Any remaining gelatin mixture can be poured into a custard cup.)

REFRIGERATE 3 hours or until firm. Use dull flat knife to gently pry open egg halves. (Do not pull on handle.) Turn mold over and shake gently to release eggs. Keep refrigerated.

Kraft Kitchens Tips

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
Fruited Juicy EGG JIGGLERS
Prepare recipe as directed, except spoon 1 Tbsp. raspberries, blueberries or chopped strawberries into bottom half of each egg mold before closing and filling with the gelatin mixture.
Creamy Yogurt EGG JIGGLERS
Prepare gelatin mixture as directed, but do not pour into egg mold; refrigerate 30 min. Stir in 1 container (6 oz.) of your favorite low-fat yogurt. Pour into egg mold and continue as directed.
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