Wet a paper towel with olive oil and lightly wipe the inside of each mold.

If you are using similar mold as mine, fill the bottom part of each mold with mixed fruits and 1 maraschino cherry.

Then place the top cover and snap it in place together, making sure each egg is fully sealed and closed.

Prepare Jello gelatin. Note: 1 box of gelatin dessert (net wt 3 oz) made 12 eggs with fruit cocktail.

I made this in 2 batches since I only have 6 molds. I followed the gelatin instructions with a slight tweak to the recipe.

Boil ½ cup water. Use microwave for 1 ½ minutes.

Pour ½ package of gelatin.

Stir mixture until gelatin is dissolved.

Pour ¼ cup cold water in gelatin mixture.

Then pour ¼ cup of fruit cocktail syrup or juice.

Stir well.

Pour gelatin mixture into egg jigglers mold.

Refrigerate for 3 hours or until firm.

When opening mold, use a flat knife to pry open the top cover. Pry the edges and slowly slide and lift knife to unseal the cover.

Take a plate and slowly turn the mold over and gently shake to unmold eggs.

Refrigerate if not eating right away.

Repeat instructions to make another 6 eggs.

One box of jello gelatin (3 oz) makes 12 servings.