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1
Using paper towel dipped in vegetable oil, lightly wipe inside of both sides of egg mold and along rims.
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2
(Or spray lightly with no stick cooking spray.)
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3
Close egg 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 is firmly sealed.
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5
Inspect each egg to make sure it is closed and sealed.
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6
Place egg mold, fill-side up, on tray.
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7
Stir boiling water into gelatins in medium bowl 3 minutes or until completely dissolved.
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8
Pour into measuring cup with pour spout.
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9
Carefully pour gelatin into eggs until each egg is filled to the top of the egg shape.
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10
Pour remaining mixture into 8- or 9-inch square pan.
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11
Refrigerate at least 3 hours or until firm.
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12
Open egg mold using a dull flat knife to gently pry between each egg.
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13
Do not pull on the handle.
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14
Turn egg mold over and shake gently to unmold eggs.
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15
Dip bottom of pan into warm water about 15 seconds.
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16
Cut into Halloween shapes with cookie cutters all the way through gelatin.
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17
Lift from pan.
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18
Makes 6 eggs and about 12 JIGGLER pieces.
