6 mini vanilla creme-filled chocolate sandwich cookies
6 candy eyes (1/2 inch)
Add To Shopping List
Let's Make It
Add boiling water to strawberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour into 6 (4- to 5-oz.) glasses, adding about 1/4 cup gelatin to each glass. Refrigerate 30 min. or until gelatin is set but not firm.
Meanwhile, sprinkle unflavored gelatine over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk just to simmer in saucepan. Remove from heat; stir in sugar and vanilla. Add to unflavored gelatine; stir until completely dissolved. Let stand at room temperature until ready to use.
Spoon unflavored gelatine mixture over strawberry gelatin layer in each glass, adding about 3 Tbsp. unflavored gelatine mixture to each glass. Refrigerate 2 hours or until firm.
Decorate with some of the decorating gel as shown in photo. Place cookies, then candy eyes on centers of desserts, securing eyes to cookies with the remaining decorating gel.
Prepare using JELL-O Cherry Flavor Gelatin or JELL-O Raspberry Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 28g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.