Creamy Jigglers

Holiday/ Special Occasions

4 3-ounce boxes cherry gelatin

1 ½ cups boiling water

1 cup cold milk

1 3.4-ounce box instant vanilla pudding and pie filling mix

1 cup sour red cherries, drained

Stir boiling water into gelatin, at least 3 minutes. Cool to room temperature, about 30 minutes. Pour milk into mixing bowl. Add pudding mix and beat with a mixer until thick, about 2 minutes. Quickly pour into gelatin. Stir with a wire whisk until well blended. Stir in cherries that have been drained, patted dry with paper towels and cut in half. Pour into a 9 x13 x 2-inch pan lightly coated with cooking spray. Refrigerate until firm, about 3 hours.

To cut Jigglers, dip bottom of pan in warm water for a few seconds to loosen gelatin. Cut heart shapes with various size cookie cutters. Using a small spatula, lift from pan and place immediately on a chilled plate.

Carolyn Gass Hardimon M. S. Home Economist