Directions

1. Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray.
2. Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring cup with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard cup.)
3. Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.
4. KEEP KIDS SAFE!: 
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information, visit www.KraftKidsSafe.com.
5. Variations: 
JELL-O JIGGLERS Coins in a Cloud: For each serving, spoon 1/2 cup thawed COOL WHIP Whipped Topping into dessert dish. Use back of spoon to make depression in center. Fill with 6 to 8 slices of assorted colored JELL-O EGG JIGGLERS. If desired, use an egg slicer to easily cut the JELL-O EGG JIGGLERS into slices. JELL-O JIGGLERS Parfaits: For each serving, spoon about 1/4 cup finely chopped JELL-O EGG JIGGLERS into parfait glass. Top with 1/4 cup thawed COOL WHIP Whipped Topping and another layer of chopped JELL-O EGG JIGGLERS. For best results, use assorted colors of JELL-O EGG JIGGLERS.