Dinosaur eggs

 
                               Dinosaur Eggs
 
 Recipe By     : Taste of Home - August/September '97
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      6 oz pkgs     lime gelatin powder
    2 1/2  c             boiling water
      1/2  tsp           ground cinnamon
    1      c             cold milk
    1      3.4 oz pkg    instant vanilla pudding mix
                         alfalfa sprouts -- optional
 
 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.
 
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 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.