| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 12 | Servings | |
INGREDIENTS
| 2 | pk | (6 oz) lime gelatin powder |
| 2 1/2 | c | Boiling water |
| 1/2 | ts | Ground cinnamon |
| 1 | c | Cold milk |
| 1 | pk | (3.4 oz) instant vanilla pudding mix |
| Alfalfa sprouts; optional |
INSTRUCTIONS
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 13x9x2-inch pan coated with cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use an egg-shaped cookie cutter. Serve over alfalfa sprouts if desired. NOTES : May also be made in Jell-O Jigglers egg mold. Coat the inside and rim of each egg mold with cooking spray. Securely close each egg mold. Place mold, fill side up on a tray. After whisking pudding mixture into gelatin, immediately pour it into the mold through fill holds 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 the handle). Turn mold over and shake gently to remove eggs. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
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