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Juicy Egg Jigglers

Juicy Egg Jigglers


  • 1 1/2 cups boiling apple juice (do not add cold water)
  • 1 (8-serving size) box JELL-O Brand Gelatin, any flavor


  1. Wipe inside of both sides of egg mold and along rims lightly with vegetables oil, using paper towel. (Or, spray mold lightly with cooking spray.)
  2. Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
  3. Stir boiling apple juice into dry gelatin mix in large bowl at least 3 minutes until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to the top of the egg shape. (Any remaining gelatin mixture can be poured into a custard cup.)
  4. Refrigerate at least 3 hours or until firm.
  5. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Store in tightly covered container in refrigerator.

Yield: 6 servings, 1 "egg" each

Nutrition (per serving): Calories 140 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 120mg Carbohydrate 33g Dietary fiber 0g Sugars 32g Protein 2g

Vitamin A 0%DV Vitamin C 0%DV Calcium 0%DV Iron 0%DV

Recipe and photo credit (used with permission): Kraft Foods -