The Jell-O Without the Fruit.
One of my favorite pastime desserts during the Easter weekend was the Jell-O, jiggler eggs. These babies were a thick gelatinous mix through and through. Pure, unadulterated, collagen, color, and sugar where there was no chewing no breaking down involved and quite honestly I had attempted to swallow whole eggs at my peak. What was best about these thick, Jell-O creations was that the consistency was throughout and there was a lot of it. One of the reasons these overly-large candy bars, like the 2 pound Reese's or the 5 pound Hershey chocolate bars don't entice even the chubbiest of memories inside of me is because I image the texture has to change to make a bar, or a Reese's that big. There is no way the ratio of chocolate to peanut butter is the same, just bigger. Just like when I used to eat Macaroni growing up, I hated the shapes because they seemed to taste different, like some kind of ingredient was in the noodles to help them hold their cartoon shape. The rat...