2 pkgs. (6 oz ) lime gelatin powder
2 1/2 c. boiling water
1/2 t. ground cinnamon
1 c. cold milk
1 pkg. (3.4 oz) 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.
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.