Using paper towel dipped in vegetable oil, lightly wipe inside of both sides of egg mold and along rims. (Or spray lightly with no stick cooking spray.)
Close egg mold matching up the rims of the egg halves.
Snap each of the 6 individual egg halves together until each of the 6 eggs is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place egg mold, fill-side up, on tray.
Stir boiling water into gelatins in medium bowl 3 minutes or until completely dissolved. Pour into measuring cup with pour spout. Carefully pour gelatin into eggs until each egg is filled to the top of the egg shape. Pour remaining mixture into 8- or 9-inch square pan.
Refrigerate at least 3 hours or until firm. Open egg mold using a dull flat knife to gently pry between each egg. Do not pull on the handle. Turn egg mold over and shake gently to unmold eggs. Dip bottom of pan into warm water about 15 seconds. Cut into Halloween shapes with cookie cutters all the way through gelatin. Lift from pan. Makes 6 eggs and about 12 JIGGLER pieces.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.