Frank's Recipes! Dinosaur Eggs

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Dinosaur Eggs

2 (6 oz ) pkgs lime gelatin powder
2 1/2 cups boiling water
1/2 tsp ground cinnamon
1 cup 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.

NOTE:
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.