CANDY CORN JELLO CUPS

I’ll be honest; I am not a fan of candy corn. But these festive candy corn jello cups are too good to pass up!! Made with layered jello, sweetened condensed milk, and topped with cool whip, what’s not to love!!

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 16 servings. Of course, you can use any small, preferably transparent, dessert cup.

• 6 ounces of yellow jello
• 6 ounces of orange jello
• Sweetened condensed milk
• Unflavored gelatine
• Cool whip
• Candy corn

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 2: Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello. If you add the orange jello while still warm, it will mix into the yellow layer.

*This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.

When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Making a smaller batch:

**You can purchase these 5.5-ounce dessert cups here**