- 51. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water or juice. Pour into 13 x 9 inch pan. Chill until firm, about 3 hours. To unmold: Dip pan in warm water ...
Ingredients: 2 (juice ...)
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- 52. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water or juice. Pour into a 9x13 inch pan. Chill until firm or about 3 hours. To remove, dip pan in warm water ...
Ingredients: 2 (flavor .. juice)
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- 53. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water or juice. Pour into 9x13 inch pan. Chill until firm, about 3 hours. To unmold, dip pan into 3warm water ...
Ingredients: 2 (boxes .. juice)
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- 54. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water or juice. Pour into 13 x 9 inch pan. Chill until firm, about 3 hours. To unmold dip pan in warm water ...
Ingredients: 2 (jello .. juice)
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- 55. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water or juice. Pour into 13 x 9 inch pan. Chill until firm, about 3 hours. To unmold: Dip pan in warm water ...
Ingredients: 2 (juice ...)
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- 56. JELLO JIGGLERS
- Completely dissolve gelatin in boiling water. Pour into a 13"x9" pan. Chill until firm, about 3 hours. To unmold; dip pan in warm water about 15 ...
Ingredients: 2 (jello ...)
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- 57. JELLO JIGGLERS
- Dissolve Jello in boiling water. Pour in 13 x 9 inch pan. Place in refrigerator for 3 hours. Cut with cookie cutters and eat with fingers.
Ingredients: 2 (jello ...)
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- 58. JIGGLERS, CREAMY - STYLE
- 1. Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir with rubber scraper until gelatin is completely dissolved, about 2 minutes. ...
Ingredients: 4 (flavor .. milk ...)
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- 59. JIGGLERS (JUICE FLAVORED)
- In mixing bowl, stir sugar, gelatin, and salt with rubber scraper until well mixed. Put fruit juice into 1-quart saucepan. Put pan on burner. With ...
Ingredients: 4 (salt .. sugar ...)
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- 60. JIGGLERS PINEAPPLE SNACKS
- 1. Pour gelatin into bowl. Add 2 cups boiling water to gelatin. Stir with rubber scraper until gelatin is completely dissolved, about 2 minutes. Add ...
Ingredients: 4 (flavor ...)
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