Make Your Own Sparkling Jello Easter Eggs

Springy Jell-O Eggs for Easter
S&C Design Studios
  • 90 mins
  • Prep: 90 mins,
  • Cook: 0 mins
  • Yield: 12 jello eggs (12 servings)
Ratings (4)

Jello Easter eggs are a joy to make and they're an easy spring project for the family. The eggs are adorable, delicious treats that kids love and they bring a little extra fun to the Easter holiday.

These sparkling jello eggs use lemon Italian soda to add a spark of flavor and texture to the raspberry, lime, and berry gelatins. Two of the layers also include a dollop of yogurt for a special creamy touch. The result is one of the tastiest jello snacks you can make.

Just like regular Easter eggs, each jello egg will be unique. You will get some great layers and can purposely create new colors from the three primary colors. The goal is to simply have fun in the kitchen and there's plenty of opportunity for that with this recipe.

What You'll Need

How to Make It

The Jello Egg Molds

The easiest way to create these eggs is to use Jell-O Jigglers egg molds. They can be hard to find but used ones do appear online at eBay and similar websites. It's also possible that one of your crafty friends has molds you can borrow.

Some people use the plastic Easter eggs that you'd fill with candy and poke a hole in one end. This is a frugal idea, but there are concerns that the plastic is not BPA-free, so it may not be the best option for something you're going to eat.

Make Your Jello Eggs

  1. Dip a paper towel into a small bowl of vegetable or olive oil and rub it inside each mold, ensuring complete coverage. Don't skimp on this step as it will make removing the eggs much easier.
  2. In a mixing bowl, pour 1/2 cup of boiling water and add the raspberry gelatin. Allow this to rest for a minute, then whisk until completely dissolved.
  3. Add 1/4 cup of lemon Italian soda. Whisk until well combined.
  4. Pour into the egg molds, filling each one-third of the way. 
  5. Refrigerate for 15 to 20 minutes. This layer may take longer, depending on how warm your jello is and the temperature of your refrigerator. Check it every five minutes after the first 15.
  6. Meanwhile, mix up the blue gelatin. Use 1 cup of boiling water, add 2 packages of jello, and let it rest for 1 minute before whisking until the gelatin dissolves.
  7. Add 1/2 cup soda and 2 tablespoons yogurt. Whisk thoroughly and let it rest until the first layer is partially set up. Stir it every five minutes or so to prevent it from setting up.
  8. The raspberry layer is ready when it is not quite firm—there should be a slight liquid to the top and a gentle jiggle. If your bottom layer becomes too firm, the egg will not hold together when it's taken out of the mold.
  9. When the red layer is ready, give the blue gelatin one last stir. Slowly pour it on top of the red layer until the mold is about two-thirds full.
  10. Refrigerate for 15 to 20 minutes. Again, use your judgment on time. This layer should be quicker than the first because the blue gelatin has cooled a bit.
  1. Mix up your lemon jello by pouring 1/2 cup of boiling water into a mixing bowl and add the lemon jello. Allow it to rest for a minute before whisking until the gelatin is dissolved
  2. Add 1/4 cup of soda and 1 tablespoon of yogurt. Whisk very well. Let this set at room temperature until your previous layer is ready.
  3. When the blue layer is firm enough, slowly pour the yellow on top to fill the mold.
  4. Refrigerate overnight or for a minimum of 4 hours.
  5. Pop open the molds carefully. Holding it over a bowl, jiggle each mold until all your eggs slide out. Keep refrigerated until it's time for a snack.

Tips and Tricks

Creating layered jello eggs is not an exact science and you will have some eggs that come out better than others. Some of the eggs will also set faster than others, so you might get a bleed between two layers. Yet, you can use this to your advantage to intentionally create a green or purple by pouring the next layer before the first is ready.

If you're not sure if one layer is set well enough, pour one egg as a test and see what color you get. If you like it, do a few more. Refrigerate the mold again for 2 to 5 minutes before completing that layer in the remaining molds.

Don't stress over perfection, just do what you like and see how they come out. It's very likely they'll be better than you expected and they all taste the same.

  • To pour the gelatin into your mold, use a small funnel that fits into the hole. A plastic syringe, such as those used to dispense children's medicine, will also work.
  • Pouring the gelatin can get a bit messy. It's best to place a plate under each mold to keep the kitchen a little cleaner. Also, by giving each set of eggs its own plate, you can quickly get them in and out of the refrigerator as you add layers. 
  • It helps to let the next layer of gelatin cool down from boiling before adding it to the mold. Leave it at room temperature while the previous layer sets up. Unrefrigerated, the jello will not begin to set up for at least 30 minutes. This gives you plenty of time to play with your layers.
  • Feel free to skip the yogurt in any or all of the layers. It's fun to have one or two without yogurt, though the pastel color is a nice touch for Easter.
  • San Pellegrino and many other companies make nice Italian sodas and they're relatively easy to find at a market with a good selection of specialty sodas. Lemon is a very common flavor and blood orange is a really nice alternative for the berry-flavored gelatins.
  • If you prefer, use a flavored yogurt. Lime is a tasty option and pairs well with the berry and lemon jellos. Try to avoid yogurt with real fruit in it as the chunks will float to the top of the gelatin layer.
  • It's likely that you will have excess gelatin. The recipe can fill 12 of the standard Jell-O Jiggler egg molds. Simply have some small bowls or cups ready for the remaining jello and consider it a bonus treat for your work.
Nutritional Guidelines (per serving)
Calories 110
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 1 mg
Sodium 136 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)