Candy Corn Jello Salad Recipes

CANDY CORN JELLO SHOTS

Steps:

• Prepare the white layer first. Sprinkle the envelope of unflavored gelatin over the coconut milk and 1/2 cup of water in a saucepan and let sit for a few minutes to stabilize. Do not mix! After about 5 minutes, stir to mix and add the 1/4 cup of sugar. Heat over low heat to dissolve gelatin sugar.
• Add in 1/2 cup of the vanilla-flavored vodka, if desired. Let mixture cool then pour into a mini kitchen cup, about 1/3 full. Chill in the refrigerator for 3-4 hours, or until firm.
• For the orange layer, bring 1 cup of water to a boil then add in the orange Jell-O™ package and 1/2 cup of vanilla vodka. Allow to cool to room temperature then add the orange layer on top of the white layer, another 1/3 of the cup, and let chill in fridge until firm.
• Finally, for the yellow layer, bring 1 cup of water to a boil then add in the pineapple Jell-O™ package and 1/2 cup of vanilla vodka. Allow gelatin to dissolve and cool to room temperature. Then stir in 1/2 cup of coconut milk. Add a few drops of yellow food coloring, if desired, for a more vivid color. After mixture has cooled, add the yellow layer on top of the firm orange layer, another 1/3 of the cup, and let chill 3 hours or overnight.
• To remove, carefully use a paring knife and run around the edge of the cup, then flip upside down onto a plate. Serve cold.

CANDY CORN GELATIN RING

Steps:

• In medium bowl, pour 1 cup of the boiling water on lemon gelatin; stir until gelatin is dissolved. Slowly stir lemon yogurt into lemon gelatin until blended. Pour yogurt mixture into 12-cup mold. Refrigerate 1 hour or until set.
• In large bowl, pour remaining 2 cups boiling water on orange gelatin; stir until gelatin is dissolved. Stir in 1 1/2 cups of the cold water and the mandarin oranges. When lemon gelatin is set, carefully pour orange gelatin mixture over lemon gelatin. Refrigerate 1 hour or until set.
• Drain pineapple, reserving juice in 2-cup microwavable measuring cup; set pineapple aside. Add enough water to pineapple juice to measure 1 cup; microwave on High 2 minutes or until boiling. In large bowl, pour boiling liquid on pineapple gelatin; stir until gelatin is dissolved. Stir in remaining 1 cup cold water and reserved pineapple tidbits. When orange gelatin layer is set, carefully pour pineapple gelatin over orange gelatin layer. Refrigerate at least 2 hours or until set. Unmold on serving plate. Cover and refrigerate any remaining gelatin.

HALLOWEEN CANDY CORN JELL-O® SHOTS

Steps:

• Pour 3/4 cup boiling water into a small bowl. Add lemon gelatin mix; stir until dissolved. Pour 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into lemon gelatin until slightly thickened; remove any unmelted ice. Fill tall shot glasses 1/3 of the way with lemon gelatin mixture.
• Refrigerate until lemon gelatin layer is set, at least 90 minutes.
• Pour remaining 3/4 cup boiling water into the small bowl. Add orange gelatin mix; stir until dissolved. Pour remaining 1 cup vodka into a glass measuring cup; add enough ice to make 1 1/4 cup. Stir into orange gelatin until slightly thickened; remove any unmelted ice. Pour over lemon gelatin layer.
• Refrigerate until orange gelatin layer is set, at least 90 minutes.
• Pour 2 tablespoons warm water into a bowl. Add unflavored gelatin; stir until dissolved. Stir in condensed milk and rum. Pour over orange gelatin layer.
• Refrigerate until top layer is set, at least 30 minutes.

CANDY-CORN GELATIN

Steps:

• Prepare lemon gelatin according to package directions. Set aside in a medium bowl to cool. Prepare orange gelatin. Set aside in a medium bowl to cool.
• Pour half of lemon gelatin into a measuring cup; divide among eight 8-ounce glasses. Refrigerate until set, about 20 minutes.
• Remove glasses from refrigerator. Divide orange gelatin among glasses, pouring on top of lemon gelatin. Return glasses to refrigerator, and chill until orange gelatin is set, about 20 minutes.
• Remove glasses from refrigerator. Divide remaining lemon gelatin among glasses. Return to refrigerator, and chill until lemon gelatin is set, about 20 minutes. Just before serving, spoon a dollop of whipped cream on each serving, and garnish with candy corn.

EASY HALLOWEEN JELLO SALAD

Steps:

• Bring 4 cups of water to a boil. Remove from heat.
• Quickly whisk in the Jello and pudding mixes until dissolved.
• Add blackberries and a bunch of gummy worms.
• Pour into a 13x13 glass baking dish.
• Cover with plastic wrap and refrigerate for 4 hours.
• Remove from fridge and break up Jello--add to a big bowl.
• Fold in the cool whip.
• Enjoy!

RUMCHATA CANDY CORN JELLO

Steps:

• Make the yellow layer first by adding 1 1/2 cups boiling water to 2 packages of Jell-O. Stir until dissolved then pour into a 9″ x13″ rectangle baking dish.
• Chill for 2 hours until set, then repeat with the orange layer, pouring on top of the yellow layer.
• Refrigerate for 2 hours longer.
• Sprinkle the plain gelatin over a half cup of RumChata and let sit for 5 minutes.
• Heat the other cup of RumChata in the microwave for 5 minutes, just until warm.
• Stir the gelatin into the cold RumChata then pour into the bowl with the warmed RumChata. Stir until combined and then pour over the orange layer of Jell-O.
• Chill for another 2 hours or until completely set.
• Cut into squares or desired shape.

CANDY CORN JELLO SALAD

Steps:

• Begin with white Jello mix.
• Mix together unflavored gelatin with 1/2 cup cold water until dissolved.
• In a sauce pan, bring 1 cup of water to a boil.
• Remove from heat and mix in sweetened condensed milk.
• Combine with gelatin mixture and pour into a pan or Jello mold.
• Cover with plastic wrap and refrigerate for four hours.
• Then begin preparing the orange and yellow Jello mixes.
• For each color, separately, bring 2 cups of water to a boil.
• Dissolve Jello mix into the water.
• Pour into container.
• Cover with plastic wrap for four hours.
• Once the Jello have set, mash them all together in a big bowl.
• Fold in Cool Whip and Candy Corn.
• Refrigerate until ready to serve.
• Enjoy!

EASY CANDY CORN JELLO SHOTS

Steps:

• Make white layer: Pour water and sweetened condensed milk into a medium sized sauce pan. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka.
• Divide mixture into both lightly greased loaf pans, using 1 cup for each pan. Place in refrigerator for about 30 minutes or until slightly firm but still sticky.
• Make orange layer: Pour water and orange JELL-O packet into a medium sized sauce pan. Add tbsp sweetened condensed milk. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka. Whisk again to make sure ingredients don't separate.
• Carefully pour mixture on top of white layer in loaf pans, using one cup for each pan. Place in refrigerator for about 30 minutes or until slightly firm but still sticky.
• Make yellow layer: Pour water and lemon JELL-O into a medium sized sauce pan. Add tbsp sweetened condensed milk. Whisk until combined. Sprinkle gelatin on top and let sit for a minute to activate. Stir and turn on medium heat until gelatin dissolves and is combined (about 2 minutes, do not boil, you should be able to touch the mixture with your fingers and make sure it's not grainy and that the gelatin has dissolved). Add 1 cup vodka. Whisk again to make sure ingredients don't separate.
• Carefully pour mixture on top of orange layer in loaf pans, using 1 cup for each pan. Place in refrigerator until complete firm and set, at least 3 hours.
• Slice and serve: Let loaf pans sit in a small puddle of very hot water for about 30 seconds. Run a butter knife around the edges of loaf pan and slowly flip loaf pan over on to your hand or a cutting board.
• Slice pieces of loaf sized, layered JELL-O as if you were cutting slices of bread. Cut those slices into triangles.