Best 6 Creamy Heart Jigglers Recipes

VALENTINE'S CREAMY JELL-O® JIGGLERS

Steps:

• Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Let stand at room temperature 30 min. to cool.
• Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Add to gelatin; stir until blended. Pour into 13x9-inch pan.
• Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes using 2-inch heart-shaped cookie cutters, being careful to cut all the way through gelatin mixture to bottom of pan. Lift JIGGLERS from pan.

A - CREAMY JIGGLERS

Steps:

• Boil the water and stir into dry gelatin mix in large bowl at least 3 minute until completely dissolved.
• .*** Don't SKIP this step, Cool 30 minute at room temperature.
• POUR milk into a different bowl. Add dry pudding mix. Beat with wire whisk 2 minute
• Add to gelatin; stir until well blended.
• Pour into a pan, candy mold, etc.
• REFRIGERATE 3 hours or until firm.
• Store in the refrigerator.

SIMPLE JELLO JIGGLERS

Steps:

• Dump the boiling water in a bowl.
• Slowly stir in the jello, add a little at a time.
• Stir well.
• Pour into small bread pan or jello molds.
• Refrigerate, will be firm in 1 hour.

CREAMY JELL-O® EGG JIGGLERS®

Steps:

• Wipe inside of both sides of egg mold and along rims lightly with oil, using paper towel. (Or, spray mold lightly with cooking spray.) Close mold, matching up the rims of the egg halves. Snap each of the 6 individual egg halves together until each of the 6 eggs are firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until completely dissolved. Cool 30 min. at room temperature.
• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 1 min. Add to gelatin; stir with wire whisk until well blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of the egg shape. (Any remaining gelatin mixture can be poured into a 8- or 9-inch square pan).
• Refrigerate at least 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs.
• Dip bottom of square pan into warm water 15 sec. Cut gelatin into decorative shapes with cookie cutters, being careful to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Reserve scraps for snacking. Store leftover eggs, gelatin cutouts and scraps in tightly covered container in refrigerator.

SPOOKY JELL-O JIGGLERS

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 3 min. until gelatin is completely dissolved. Pour into 13x9-inch pan.
• Refrigerate at least 3 hours or until firm.
• Dip bottom of pan in warm water 15 sec. Cut into 24 decorative shapes, using 2-inch Halloween-shaped cookie cutters, making sure to cut all the way through gelatin to bottom of pan. Lift gelatin shapes from pan. Store in tightly covered container in refrigerator.

CREAMY FUDGE HEARTS

Steps:

• Lightly oil a 9-inch-square pan. (A smaller pan will make the fudge thicker and more difficult to cut.) Place milk in a heavy 12-quart saucepan. Stir in sugar; add butter. Over medium heat, stir constantly, until sugar dissolves and butter melts. Increase heat to medium high, bring to a boil, and cover with lid. Let boil for 2 minutes, and uncover. Do not stir; clip a candy thermometer on side of pan, and let mixture boil, over medium-low heat, until it reaches 240 degrees (the soft-ball stage), 15 to 25 minutes. Meanwhile, prepare an ice water bath.
• Immediately remove pan from heat, and dip the base of the pan in the ice water for 5 seconds. Let the fudge sit at room temperature without stirring, with the thermometer attached, until the thermometer reads 122 degrees and mixture is lukewarm, about 40 minutes. If using food coloring, add 1 drop. Stir the fudge with a wooden spoon until it changes from glossy to opaque and is thick and creamy, 2 to 5 minutes. Quickly pour into prepared pan. Use piece of plastic wrap to smooth fudge into the pan, creating an even surface. Let cool completely, 2 to 3 hours, and cut with 1/2- to 1 1/2-inch heart cookie cutters. (Oil the cutters with the canola oil inside and out before using.) Fudge will keep, well wrapped in plastic or in an airtight container, up to 1 week.