Creamy Egg Jigglers

Adapted from Jello, Easter Egg Jigglers Recipes

6 servings

Using a paper towel sprayed with cooking spray, lightly wipe inside of both sides of mold and along rims. Close mold matching up rims of the egg halves. Snap each of the six individual egg halves together until each of the six eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. In a mixing bowl, combine boiling water and gelatin powder. Mix until gelatin is completely dissolved. Cool 30 minutes at room temperature. In another mixing bowl, combine milk and pudding mix. Mix well. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8"square pan. Refrigerate three hours or until firm. Open mold using a dull flat knife to gently pry between each egg. Do not pull on the handle. Turn mold over and shake gently to unmold eggs.