JELLO EGGS
1 (3 oz.) pkg. Jello, any flavor
1/2 c. boiling water
1/2 c. cold water
3 to 4 blown out eggs
To blow out eggs, prick a 1/4 to 1/2 inch hole in large end of egg. Use a small straw (the kind that comes on juice boxes works well); insert into hole. Tip egg upside down and blow out. Rinse out egg thoroughly, allow to dry. Pour the Jello into the 1/2 cup boiling water. Stir until Jello is dissolved. Add 1/2 cup cold water. Carefully pour Jello into the eggs. Each package of Jello will fill 3 to 4 eggs. Put eggs in egg carton and refrigerate overnight. Gently peel shell off egg. There will be a skin on the Jello, gently peel off. These eggs make a great Easter treat. To serve, color whipped cream light green and spread on a platter. Add different colored eggs.