Kaleidoscope Egg Jigglers

Adapted from Jello, Easter Egg Jigglers Recipes

  • 2/3 c water, boiling
  • 3 ozs strawberry gelatin powder
  • 2/3 c water, boiling
  • 3 ozs lime gelatin powder
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 bowl, combine 2/3 cup boiling water and strawberry gelatin powder. Mix until gelatin is completely dissolved. Pour into measuring cup with pour spout. Carefully pour into bottom half of each egg and refrigerate exactly one hour. Meanwhile, combine remaining boiling water and lime gelatin powder in a bowl. Mix until gelatin is completely dissolved. Carefully pour into eggs until each egg is filled just to the top of the egg shape. Refrigerate at least 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.

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Posted: 4/5/1998
Rated by 3 users (3.67)
WW Points* : 0.48
6 servings
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 24
Calories from Fat 0 (0%)
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 29mg 1%
Potassium 0mg 0%
Total Carbohydrate6g 2%
Dietary Fiber 0g 0%
Sugars 6g
Protein 0.6g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.