CANDY CORN JELLO CUPS

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.

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!!

What Kind of Dessert Cup to Use?

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 clear, dessert cup.

You Only Need a Few Simple Ingredients:

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

Putting it All Together:

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

Step 1: Start by mixing 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

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.

Step 4: Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow layer, filling the cups ⅔ full. Place the jello back into the refrigerator to set up for about an hour or more if needed.

*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.

Step 5: While the orange jello is chilling, make the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
Step 6: Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours.
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:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

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

Candy Corn Jello Cups

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.
5 from 1 vote
Prep Time 10 mins
Chill Time 5 hrs
Course Dessert

Equipment

  • **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 dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 16 servings.

Ingredients
 

  • 1 6-ounces yellow jello (or two 3-ounce boxes)
  • 1 6-ounces orange jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Candy Corns
  • Cool Whip or whipped cream

Instructions
 

  • Mix 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different than the box instructions), and stir.
  • 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.
  • 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. 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.
  • Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    *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.
  • While the jello is chilling, make the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello. Return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours.
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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3 thoughts on “CANDY CORN JELLO CUPS

    1. Any size cup can be used. If you use a larger cup and use more jello in each cup, your chill time will be longer, and the recipe will yield fewer jello cups. But other than those few adjustments, it shouldn’t make a difference. Enjoy!

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