The mold I'd used to make Jell-O treats at Easter inspired me to include these unusual fun green "dinosaur eggs" on the party lunch menu. Instant pudding and cinnamon give the eggs a creamy look with speckles. —Robin Werner, Brush Prairie, Washington
- 2 packages (6 ounces each) lime gelatin
- 2-1/2 cups boiling water
- 1/2 teaspoon ground cinnamon
- 1 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 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 13-in. x 9-in. pan coated with cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter. Yield: 12-14 servings.
Originally published as Dinosaur Eggs in Taste of Home August/September 1997, p37
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