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Dinosaur Eggs

 Dinosaur Eggs
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
12-14 ServingsPrep: 20 min. + chilling


  • 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.
Editor's Note: For eggs like those shown in the photo, use a Jell-O Jigglers egg mold and the following directions. Coat the inside and rim of each egg mold with nonstick cooking spray. Securely close each egg old. Place mold, fill side up, on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holes 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 on the handle). Turn mold over and shake gently to remove eggs. This recipe will make 12 eggs.

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Dinosaur Eggs (continued)

Nutritional Facts: 1 serving (1 each) equals 81 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 133 mg sodium, 18 g carbohydrate, trace fiber, 2 g protein.