There's always room for Jell-O!! Jiggler gelatin is molded in egg molds, refrigerated until set, sliced in half lengthwise, then filled with cream cheese filling.more
3 oz. packages of Jell-O gelatin
(bright colors like yellow, bright blue, orange, green, and red recommended)
Boiling water (¾ cup for each 3 oz pkg gelatin)
Cream Cheese Filling (makes about 24 eggs):
(8 oz) package cream cheese
cup Cool Whip (thawed
In separate small bowls, empty a 3-oz package of gelatin powder. Pour 3/4 cup boiling water in each of the bowls and whisk until thoroughly combined. Set aside to cool slightly. Lightly coat egg molds with cooking spray. (I sprayed a little onto a paper plate then dipped my finger in it and applied to the molds). Fill egg molds with the liquid Jell-O. Refrigerate overnight. Carefully open the egg molds and remove the eggs. Using a chef's knife and one continuous movement, slice the eggs in half lengthwise. Place on a serving plate. Using a melon baller, scoop a small amount of the Jell-O from the larger end of the egg halves. For the cream cheese filling: Beat the cream cheese and sugar together with a mixer until smooth and creamy. Fold in the Cool Whip with a spatula. Transfer mixture to a ziptop plastic bag and cut off one corner to pipe the filling into the egg indentions. Keep refrigerated.