Jello Easter Eggs

Carefully crack each large egg in half near the top, draining the raw contents into a bowl and reserving 6 clean eggshell halves. Rinse the shells under cool water and pat dry with a paper towel.

Dissolve the 2 envelopes of Knox gelatin and 3 oz package of fruit flavored gelatin together in 1½ cups of boiling water, stirring constantly for about 2 minutes until completely dissolved.

Allow the gelatin mixture to cool to room temperature for about 10 minutes, stirring occasionally so it cools evenly without setting.

Carefully fill each eggshell half with the cooled gelatin mixture using a small spoon or funnel, filling them almost to the brim.

Place the filled eggshells upright in an egg carton or muffin tin and refrigerate for at least 3 hours until the gelatin is completely set.

Remove the eggs from the refrigerator and gently tap and crack the eggshell all over, then carefully peel away the shell to reveal the translucent jello egg inside.

Serve the jello eggs chilled as a colorful and whimsical Easter dessert or treat.