2 1/2 cups boiling water
2 (8-serving size) packages Jell-O, any flavor, or
substitute 4 (4-serving size) package
Stir boiling water into gelatin in large bowl at least 3 minutes until completely
dissolved. Cool for 30 minutes at room temperature.
Meanwhile, using paper towel dipped in vegetable oil, lightly wipe
insides of both sides of egg mold and along rims. (Or spray lightly with no
stick cooking spray.) Close mold, by matching up the rims of the egg halves.
Stir boiling water into gelatin in large bowl at least 3 minutes until completely
dissolved. Cool 30 minutes at room temperature.
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.
Pour gelatin into measuring cup with pour spout. Immediately pour into mold
through fill-holes until each egg is filled just to top of the egg shape. Pour
remaining gelatin into 8- or 9- inch square pan.
Refrigerate at least 3 hours or until firm. 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.
Dip bottom of square pan into warm water about 15 seconds. Cut into decorative
shapes with cookie cutters all the way through gelatin. Lift from pan.
