Right out of the shoot, I will tell you that the Jell-O eggs at our house on Easter Sunday remained almost untouched. While the pictured eggs taken to church that day – were gobbled up.
So, this recipe may or may not be something your family will enjoy. However, I can offer this as a sure thing… the eggs do make a colorful Easter centerpiece.
I am featuring the gelatin eggs this week because making them requires molds. And long before Easter the molds are always sold out. I order through Amazon. For two years I have wanted another 2 sets, and have not been able to purchase them. So, as soon as they are back in stock, I plan on ordering them for next year; not for my family, but for the little kiddies at church. Currently our family is mostly made up of adults, or near adults, but great-grands are a comin’ – four now. Sweet? Oh yeah!
| Creamy Jell-O Eggs | Print |
- Jell-O Egg Mold
- 1 cup boiling water
- 6 ounce Jell-O (favor of choice)
- 5 ounces of evaporated milk
- Spray insides of both sides of egg mold.
- Close mold, snap each of the 6 individual egg halves until egg is firmly sealed.
- Place mold fill side up on tray.
- Add boiling water to gelatin mix.
- Stir 2 minutes until completely dissolved.
- Add evaporated milk, stir to blend.
- Pour into measuring cup with pour spout.
- Pour into mold through fill holes.
- Fill until each egg is filled just to top of egg shape.
- Refrigerate 3 hours.
- Open mold using a dull flat knife.
- Gently pry between the halves of each egg.
- Turn mold over and shake gently to unmold eggs.
- Keep refrigerated.
