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Crowd-Pleasing Candy Corn Layered Jello Cups

Crowd-Pleasing Candy Corn Layered Jello Cups - featured image
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These layered jello cups look like candy corn, taste like a dream, and are almost too easy to make. Perfect for Halloween parties, Thanksgiving potlucks, or any autumn gathering, they combine sweet orange gelatin, rich vanilla pudding, and a buttery cookie base for a stunning and delicious dessert.

Ingredients

Scale
  • 1 box (3 oz) orange gelatin (Jell-O brand recommended)
  • 1 cup boiling water
  • 1/2 cup cold water
  • Ice cubes (about 4-5)
  • 1 box (3.4 oz) instant vanilla pudding mix (Jell-O brand recommended)
  • 1 cup cold milk (whole milk preferred)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Yellow food coloring (optional)
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup crushed vanilla wafers (about 20 cookies)
  • 2 tablespoons melted butter
  • 1 tablespoon granulated sugar

Instructions

  1. Make the crust: Crush vanilla wafers into fine crumbs. Mix with melted butter and sugar until it looks like wet sand. Divide evenly among 8-10 clear plastic cups (5 oz size), pressing down gently with the back of a spoon. Refrigerate while preparing layers.
  2. Prepare the orange gelatin layer: In a medium bowl, dissolve orange gelatin powder in 1 cup boiling water. Stir for about 2 minutes until completely dissolved. Add cold water and a few ice cubes, stirring until ice melts. Pour gelatin into cups over crust, filling about one-third full. Refrigerate for at least 45 minutes, or until set and firm to the touch.
  3. Make the yellow pudding layer: In a clean bowl, whisk together instant vanilla pudding mix and cold milk for about 2 minutes until thickened. In a separate small bowl, whip 1/2 cup heavy cream with an electric mixer until soft peaks form. Fold whipped cream into pudding gently. Add a drop of yellow food coloring if desired. Spoon over set orange gelatin layer, filling another third of the cup. Smooth top with a spatula. Refrigerate for 30 minutes to firm up.
  4. Prepare the white cream layer: In a chilled bowl, whip 1/2 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spoon or pipe over yellow pudding layer, filling cup to the top. Use a piping bag for cleaner lines, or dollop and smooth with a spatula.
  5. Chill and serve: Refrigerate finished cups for at least 2 hours, or overnight. Garnish with crushed cookie crumbs or a tiny candy corn on top if desired.

Notes

For best results, make these a day ahead so flavors meld. If gelatin doesn’t set, water may not have been hot enough or too much water used. Don’t skip folding whipped cream into pudding for a light texture. For dairy-free, use coconut cream and plant-based milk. For an adult twist, add 2 tablespoons orange liqueur to gelatin layer. Store covered in fridge for up to 3 days; do not freeze.

Nutrition

Keywords: candy corn, jello cups, layered dessert, Halloween dessert, fall dessert, easy dessert, no-bake dessert, party dessert

Find it online: https://sofiaspice.com/crowd-pleasing-candy-corn-layered-jello-cups-easy-recipe/