Easter Creamy JELL-O JIGGLERS

Directions

1. 1
   Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Cool 30 min. at room temperature.
2. 2
   Beat pudding mix and milk with whisk 2 min.
3. 3
   Add to gelatin; stir until blended.
4. 4
   Pour into 13x9-inch pan.
5. 5
   Refrigerate 3 hours or until firm. Dip bottom of pan in warm water 15 sec. Use 2-inch egg-shaped cookie cutter to cut gelatin into 24 shapes, being careful to cut all the way through gelatin to bottom of pan.
6. 6
   Remove JIGGLERS from pan. Decorate with gels to resemble Easter eggs. Keep refrigerated.