Recipe By : Taste of Home - August/September '97
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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2 6 oz pkgs lime gelatin powder
2 1/2 c boiling water
1/2 tsp ground cinnamon
1 c cold milk
1 3.4 oz pkg instant vanilla pudding mix
alfalfa sprouts -- optional
In a large bowl, dissolve gelatin in boiling water; let stand at room
temperature for 30 minutes. Stir in cinnamon. In a large measuring cup
with a spout, beat milk and pudding mix until blended, about 1 minute.
Quickly whisk into gelatin until smooth. Pour into a 13x9x2-inch pan
coated with cooking spray. Refrigerate for 3 hours or until firm. Cut
into ovals or use an egg-shaped cookie cutter. Serve over alfalfa
sprouts if desired.
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NOTES : May also be made in Jell-O Jigglers egg mold.
Coat the inside and rim of each egg mold with cooking spray. Securely
close each egg mold. Place mold, fill side up on a tray. After
whisking pudding mixture into gelatin, immediately pour it into the mold
through fill holds just to the top of the egg shape. Refrigerate for 3
hours or until firm. To unmold eggs, slide a dull, flat knife between
eggs. Gently pry between each egg (do not pull the handle). Turn mold
over and shake gently to remove eggs.
