Jiggly, Jello Easter eggs, what could be more fun?
Course: Dessert
Cuisine: American
Ingredients
JELLO EGGS:
1(3.4 oz.) pkg.jelloany flavor
1 1/4c. boiling water
CREAM CHEESE FILLING:
1(8 oz.) pkg.cream cheeseroom temperature
1/2c.granulated sugar
1tsp.vanilla
1/8tsp.salt
1/2c.heavy cream
Instructions
JELLO EGGS: Lightly spray the egg mold (available at hobby stores) with non-stick cooking spray. Snap the mold together and set it on a small tray to catch any spills.
Combine the jello and boiling water together; stir for 3 minutes until the jello is completely dissolved. Slowly pour the mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jello flavors as you like, until all your eggs are filled. Chill for at least 4 hours. (Makes 3 whole jello eggs, or 6 halves)
When you're ready to un-mold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next, use a melon ball tool to make a well in the large end of each egg half.
CREAM CHEESE FILLING: In a mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form.
Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until ready to serve. (Makes enough to fill about 24 egg halves)
Notes
Recipe adapted from Butter Yum: http://www.butteryum.org/blog/2011/04/jello-easter-eggs-with-vanilla-cream.html