Now, I'd never made Jello Jigglers before. But why not? They're fun, and fruity, and wiggly - and really, they couldn't be easier! I got to work and came up with a festive platter.
I was intrigued. Jiggler Mania had stuck. With St Patty's Day coming up, I wanted to make more, more, more! I started with another Jello & Cream flavor - this time using lime and a shamrock cutter.
What I really wanted to do, though, was a rainbow jiggler (see the top pic). It did take some time to complete and there was quite a bit of room for error - the layers couldn't be too hot or too cold or I risked meltage and separation. It ended up being a fun project, though, and I love the way it turned out.
My son, who's never before had Jigglers, quite approves of the whole endeavor and has been a very willing and happy taster!
Easter Jigglers? Indeed!
Variety of Jigglers
Fruity Layers from Jello
Creamy Layers adapted from Knox & Brown Eyed Baker
Standard Jigglers
Ingredients:
1 1/4 cups water
2 3-oz boxes Jello
Directions:
1. Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).
2. Bring the water to a boil in a small saucepan. Remove the pan from the heat. Add the Jello. Stir for a few minutes until the gelatin is completely dissolved.
3. Pour the mixture into the prepared dish. Chill for 4 hours or until completely set.
4. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!
Creamy Jigglers
Ingredients:
1 cup of hot water
2 packets of Knox unflavored gelatin
1 cup sweetened condensed milk
1/8 tsp vanilla extract
Directions:
1. Very lightly spray an 8" X 8" or 9" X 9" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).
2. Stir 1/2 cup of the water together with the gelatin in a small bowl. Set aside for five minutes so that the gelatin can hydrate.
3. Microwave the mixture for 30 seconds. Stir until the gelatin is completely dissolved. Heat a bit longer if needed.
4. Stir the gelatin mixture together with the remaining 1/2 cup of hot water in a medium bowl or large liquid measuring cup. Stir in the condensed milk and vanilla until well-blended.
5. Pour the mixture into the prepared dish. Chill for 4 hours or until completely set.
6. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!
Jello & Cream Jigglers
Ingredients:
1 recipe Standard Jigglers*
1 recipe Creamy Jigglers
*I preferred my Jello & Cream Jigglers using only a half batch of the Standard Jigglers recipe above. The other half is perfect for just eating as-is!
Directions:
1. Very lightly spray a 9" X 13" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).
2. Prepare the Standard Jigglers and allow to set completely.
3. Cut the Jigglers into very small pieces (1/4" cubes are nice). Scatter the pieces in to the prepared baking dish.
4. Prepare the Creamy Jigglers through Step 4. The mixture needs to be warm, but not hot or you will melt the Jello pieces. Let cool a bit if necessary.
5. Gently pour the mixture into the prepared dish. Chill for 4 hours or until completely set.
6. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!
Rainbow Jigglers
Ingredients:
Water
3-oz box Jello in the following flavors:
Strawberry
Orange
Lemon
Lime
Berry-Blue
Grape
*Be careful when you pour a layer of gelatin over a set layer. The instructions tell you to cool the mixture for 15 minutes, which is what worked for me. If it is really cold in your kitchen, it may take less time - or if very hot, it might take more. The gelatin needs to be warm to adhere to the set layer (otherwise the layers won't stick together). If it is hot, though, it will melt the bottom layer and the colors will mix.
Directions:
1. Very lightly spray a 9" X 13" baking dish with oil. Use a napkin to wipe the dish, removing any excess oil (only a slight residue is needed).
2. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Grape Jello. Stir for a few minutes until the gelatin is completely dissolved.
3. Pour the mixture into the prepared dish (tilt the dish as needed to achieve even coverage). Chill until set.
4. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Berry-Blue Jello. Stir for a few minutes until the gelatin is completely dissolved.
5. Cool the mixture for 15 minutes.
5. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.
6. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Lime Jello. Stir for a few minutes until the gelatin is completely dissolved.
7. Cool the mixture for 15 minutes.
8. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.
9. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Lemon Jello. Stir for a few minutes until the gelatin is completely dissolved.
10. Cool the mixture for 15 minutes.
11. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.
12. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Orange Jello. Stir for a few minutes until the gelatin is completely dissolved.
13. Cool the mixture for 15 minutes.
14. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until set.
15. Bring 1/2 cup + 2 tbsp water to a boil in a small saucepan. Remove the pan from the heat. Add the Strawberry Jello. Stir for a few minutes until the gelatin is completely dissolved.
16. Cool the mixture for 15 minutes.
17. Pour the mixture into the dish (tilt the dish as needed to achieve even coverage). Chill until completely set.
18. Cut into shapes with a lightly oiled cutter or knife (cubes will result in no scraps) and serve!
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