Stir boiling water into gelatin in large bowl at least 3 minutes until completelyy dissolved. Cool 30 minutes at room temperature. Meanwhile, prepare mold.
Oil Mold using paper towel dipped in vegetable oil or sray with non stick cooking spray. Close mold until it snaps tightly. Inspect for a good seal.
Pour milk into medium bowl. Add pudding mix. Beat with wire wisk 1 minute. Quickly stir into gelatin with wire whisk until blended. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes just to the top of the egg shape. Pour remaining mixture into 8 or 9 inch square pan. Refrigerate at least 3 hours or until firm.
UNMOLD-Open mold using a dull flat knife to gently pry between each molded shape. Do not open mold by pulling the handles apart. Turn mold over and shake gently to release from mold.
Dip bottom of square pan into warm water about 15 seconds. Cut into shapes with cookie cutters all the way through gelain. Lift from pan. Makes 6 eggs and about 12 Jigglers pieces.
SUGGESTED COMBINATIONS: Orange gelatin and vanilla pudding, Cherry gelain and white chocolate pudding.