To make these delicious treats you will need:
2 ½ cups boiling water
1 cup cold milk
2 large (or 4 small) packages red gelatin powder
1 small package vanilla instant pudding mix
Stir boiling water into gelatin. Dissolve completely. Cool to room temperature (about a half hour). Add pudding mix. Beat with wire whisk until well blended (1 - 2 minutes). Quickly pour into gelatin and stir with wire whisk until well blended.
Pour into 13" x 9" pan. Refrigerate until firm (3 hours). To cut jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut jigglers with heart shaped cookie cutters. Lift from pan and enjoy.
To make "Finger Jello" (otherwise known as Jello Jigglers)
4 envelopes Knox Unflavored Gelatin
1 1/2 Cups fruit juice, cold
1 1/2 cups furit juice, heated to boiling
2 tbsp. suggar
In a medium bowl, sprinkle knox Unflavored Gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completely dissolved; stir in sugar. Pour into an 8 or 9 inch baking pan and chill until firm. To serve, cut into 1" squares.
NOTE: Do not use fresh or frozen pineapple juice.
See the Creamy Jiggler recipe in this section.
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