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1
Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel.
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2
(Or, spray mold lightly with cooking spray.)
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3
Close mold, matching up the rims of the egg halves.
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4
Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed.
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5
Inspect each egg to make sure it is closed and sealed.
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6
Place mold, fill-side up, on tray.
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7
Stir boiling water into dry gelatin mix in large bowl at least 3 min.
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8
until completely dissolved.
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9
Cool 30 min.
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10
at room temperature.
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11
Pour milk into medium bowl.
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12
Add dry pudding mix.
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13
Beat with wire whisk 1 min.
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14
Add to gelatin; stir with wire whisk until well blended.
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15
Pour into measuring cup with pour spout.
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16
Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape.
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17
(Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
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18
Refrigerate at least 3 hours or until firm.
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19
Open mold using a dull flat knife to gently pry between the halves of each egg.
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20
(Do not pull on the handle.)
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21
Turn mold over and shake gently to unmold eggs.
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22
Dip bottom of square pan into warm water 15 sec.
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23
Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan.
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24
Lift gelatin shapes from pan.
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25
Reserve scraps for snacking.
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26
Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.
