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Dinosaur Eggs

1 review
Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Robin Werner

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

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

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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.
Test Kitchen Approved

Dinosaur Eggs

1 review
Prep Time 20 min
Yield 12-14 servings

Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 each: 81 calories, 1g fat (0 saturated fat), 2mg cholesterol, 133mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.

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