Creamy Heart Jigglers
How to Make Creamy Heart Jigglers
- 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 until well 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 to bottom of pan. Lift JIGGLERS® from pan. Store in tightly covered container in refrigerator.
- *TIP* if you want very firm and easier to cut jigglers:Instead of using 2 1/2 cups of boiling water, use 2 cups. Add 2 envelopes of Knox unflavored gelatin to a 1/2 of cold water. It will set up very well. Very easy to cut with a cookie cutter.