Sunday, April 17, 2011

Easter Traditions: Jello Eggs

Almost as important as dying Easter eggs is making Jell-O Eggs.  I found the molds for these eggs a few years ago at the local grocery store.  If you bought a couple of packages of Jell-O the molds were free.  We have been using them ever since.  I use the recipe below for the Jell-O Eggs.
The Jell-O Egg mold can be purchased from Kraft here:  the cost is $3.50.
The instructions below describe making two layers of Jell-O in the egg.  I have a bunch of molds and make a tone of eggs at a time so I usually make 4 layers of Jell-O in each egg (in the eggs pictured above there are only 3 layers)

Jell-O often goes on sale at Easter time, so if you food storage is lacking in Jell-O pick some up while it is on sale. Yes I know that Jell-O is not a nutrition powerhouse food but I still recommend that people have it in their food storage.  It is a fun food with a long shelf life that will brighten your day when you are eating out of your food storage. 

JELL-O  Eggs
1-1/4 cups  boiling water (Do not add cold water.)
1 pkg. (6 oz. each) JELL-O Gelatin, any flavor
Pam Cooking Spray

3/4 cup vanilla yogurt

Spray inside of mold with cooking spray. Snap mold together and place on a cookie sheet, or tray.  Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold, using 1/2 of the Jell-O.  Refrigerate until firm, about 15 minutes.

Meanwhile, mix yogurt with remaining Jell-O, until completely mixed. Remove Jell-O mold from fridge and make carefully pour the next layer of Jell-O. Refrigerate 30 min. or until firm. Tilt mold on slight angle over plate. Using moist fingertips, gently scoop eggs out of mold. Keep refrigerated.