Dinosaur Eggs Recipe
- 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
- 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. 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.
1 each: 81 calories, 1g fat (0 saturated fat), 2mg cholesterol, 133mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 2g protein.
Reviews for Dinosaur Eggs
"These taste horrible, but they turn out so cool as a center piece. I made them for my son's dinosaur birthday and everyone thought they were so cool. I also made some purple one's. I made the "nest" out of toasted coconut and green dyed coconut. I was very pleased with how they came out. Not very tasty though, maybe without the cinnamon they'd taste better ..."