INGREDIENTS

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

A Message from our Provider:

“I bet you’re wondering where you are going to go to church tomorrow.”