Recipe - Dinosaur Eggs

2 pack (6 oz) lime gelatin powder
2 One half cup Boiling water
One half teaspoon Ground cinnamon
1 cup Cold milk
1 pack (3.4 oz) 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 13x9x2inch pan coated with
cooking spray. Refrigerate for 3 hours or until firm. Cut into ovals or use
an eggshaped cookie cutter. Serve over alfalfa sprouts if desired.

NOTES : May also be made in JellO 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.
Recipe by: Taste of Home August/September '97 Posted to MCRecipe Digest
V1 #701 by The Taillons taillon@access.mountain.net on Jul 31, 1997