The kids will love these yummy jelly treats, and they’re really quick and easy to make.
Bubble-gum strawberry milkshake
Prepare Moir’s Bubble-gum jelly flavour with 225ml boiling water. Halve the mixture into equal portions. Mix one half with 100ml water and the other half with 100ml strawberry yogurt.
Pour the clear half into glasses and leave to set. Then pour the yogurt half on top and place it in the fridge to set. Garnish with Moir’s cake decoration and straws.
Prepare Moir’s Cola jelly flavour as per the instructions on the packet.
Pour it into a square dish and place in the fridge to set.
Once it has set, take it out of the fridge and cut it into squares with a knife.
Fill tall cold drink glasses with the cubes and add ice cream.
Red velvet jelly cup cakes
Prepare Moir’s Dragon Fruit jelly flavour as directed on the packet.
Pour into single silicone cupcake moulds, which have been thoroughly covered with Spray ’n Cook. Place in the fridge to set.
After setting, take the jelly out of the moulds and place on a serving plate. Use whipped cream or ice cream for the ‘icing’ and garnish with cake decorations.
Use Moir’s Candy Floss or Bubble-gum jelly. Mix the contents of the jelly as per the instructions of the packet. Fill the bottom of a see through glass of your choice with small marshmallows, sour worms or gummy bears. Fill your glass to the top with jelly and place in the fridge to set.
Mix three colours of the Moir’s party jellies– we used, Bubble gum, Dragon Fruit and Candy Floss. Mix the jellies as per the instructions on the packet.
Choose a see-through glass of your choice and pour the Candy Floss jelly into a 1/3 of the glass. Place it in the fridge for about an hour to set. After an hour add the Bubble-gum and place it back into the fridge to set for another hour and then lastly pour the Dragon Fruit and let it set. When it is fully set, add blue pink and purple Astros (You’ll find them in a baking supplies shop), small marshmallows or even some whipped cream with some decorative sprinkles to the top.
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