1.5 cups apple juice boiling cold (Do not add water.)
6 servings jell-o egg jigglers egg mold
6 oz jell-o gelatin
Equipment
bowl
paper towels
knife
measuring cup
Directions
Use paper towel to wipe insides and along rims of both sides of egg mold with vegetable oil. (Or, spray with cooking spray.) Close mold, matching up rims of egg halves. Snap each of the egg halves together until firmly sealed.
Place mold, fill-side up, on tray.
Add apple juice to gelatin mix in large bowl; stir 3 min. until completely dissolved.
Pour into measuring cup with pour spout. Immediately pour gelatin through fill-holes in tops of mold until eggs are filled just to the tops. (Any remaining gelatin mixture can be poured into a custard cup.)
Refrigerate 3 hours or until firm. Use dull flat knife to gently pry open egg halves. (Do not pull on handle.) Turn mold over and shake gently to release eggs. Keep refrigerated.
