2 1/2 c. boiling water
2 lg. or 4 sm. pkgs. Jello
1 c. cold milk
1 sm. pkg. vanilla instant pudding

Stir boiling water into gelatin. Dissolve completely; cool to room temperature (about 30 minutes). Pour milk into mixing bowl. Add pudding mix. beat with wire whisk until well blended, 1 to 2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13 x 9 inch pan. Refrigerate until firm (3 hours). To cut jigglers, dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan.