Rainbow jello has a special place in my heart. My mom would make it for special occasions when I was younger. It was like a unicorn; not seen very often, but magical when it appeared.
I understand why it didn’t appear often, because it is not the easiest stuff to make. It is quite a time commitment. But come on. Unicorn.
When I saw a picture of rainbow jello Easter eggs, I knew that these had to be made. Unicorn+Easter=Unicorn Easter Bunny. The most mythical and magical of all the creatures.
We had so much fun making these. The kids were so excited to see how they turned out. And even more excited with the results.
It took about 3 hours start to finish, but there were lots of interruptions to slow us down.
You will need
-6 3-ounce boxes of jello in assorted colors. The ones I used were lemon, lime, blue raspberry, grape, raspberry and black cherry. (And can I say the kids have almost more fun playing with the jello boxes, than anything else?)
-1 8-ounce container of sour cream
-1-2 empty egg cartons
-12-18 empty plastic Easter eggs. (I easily made 12 eggs and could have probably make up to 18)
-1 medicine syringe (available at your local pharmacy, or your cupboard if you have kids, cuz you probably have about 30 of these lying around.)
Helpful, but not required
-a drill with a drill bit
-Glad Press and Seal
Carefully widen one of the holes in the fatter end of the Easter egg with a drill. Use a bit that is slightly larger than the tip of the medicine syringe.
(If you don’t have a drill, you can twist the tip of scissors inside the hole to widen it.)
Clean the plastic Easter eggs in hot soapy water, then dry them well.
Spray the inside of the plastic egg with cooking spray. This will help the jello to come out cleanly.
If your plastic eggs have holes in the tops and bottom (which is pretty much the standard now), take a small piece of Glad Press and Seal and mold it around the bottom (the skinny end) to plug up the holes. Make sure it is molded tightly to the bottom where the holes are. A little jello may leak out, but that is fine. We just don’t want it all to dribble back out.
Place the eggs with the narrow, covered ends down in a leftover egg carton (or two depending on how many you want to make.) The wide hole you made, should be at the top and easy to access.
Putting the narrow side down will make your finished eggs prettier.
Boil 1 cup of water and dissolve your first packet of jello in it. Split it into two bowls, about 1/2 cup in each. One you will leave as is, the other one, you will mix in about 2 tablespoons sour cream. This will make an opaque version of that same flavor.
You will repeat this with each color you use.
I like to have two colors prepared at once, so that they can be sitting out and cooling off a little. This will make the process faster.
Using your syringe, squirt a little of the clear jello into the egg. I used 1/2 teaspoon for the first two colors, then 1 teaspoon for the next two colors, then 1 1/2 teaspoons for the fourth color and 1 teaspoon for the fifth and sixth colors.
This isn’t precise, and it will depend on the size of your eggs. But this filled my eggs up, just right.
Be careful when you squirt the syringe that you don’t do it forcefully. Do it slowly. Otherwise the force will penetrate through the jello below and ruin the nice stripes.
The pattern you will use is: clear jello, sour cream opaqued jello, then clear jello, then sour cream jello and so on.
I did lemon, lime, blue raspberry, grape, raspberry and black cherry in that order, but you can do it in whatever order you want.
After each layer (including between the clear and opaque of the version of the same colors), you will need to refrigerate the eggs. If the base layer doesn’t set, then you won’t get crisp separations between your colors. They will bleed and run together. I poured a new layer about every 10 minutes. It’s is such a small amount of jello, that it sets pretty quickly. Pop it in the freezer if you want to go even quicker.
I used the time while it is setting to boil water and make another color. I always like to have two colors ready. This helps to decrease the setting up time as well because you aren’t squirting boiling hot jello into the egg, just room temperature jello.
If your jello sets up in the bowl before you are ready to use it, just put it in the microwave for 10-20 seconds.
Once you have completed your layering and refrigerating, remove the eggs from the refrigerator. Run them under a little warm water.
Then carefully squeeze around the middle where the seam is. You should see the jello separate from the plastic and then you will be able to open the egg.
You are done! Eat ’em.