Candy Corn Jello Cups - Little Sunny Kitchen

Prep Time 30

Chilling Time 6

Total Time 6 30

Place 8 cups on a baking sheet and set aside.
Bring two cups of water to a boil. Remove from the heat and whisk in the pineapple jello, stirring until dissolved. Then stir in 2 cups of cold water. Divide the yellow jello among the cups, filling each about ⅓ full. Discard any extra jello
Place the cups filled with Pineapple jello in the fridge and chill for 3 hours, or until set.
Once the first layer is set, you can get started on the second. Make the orange Jello the same way you made the pineapple jello. Bring two cups of water to a boil. Remove from the heat and whisk in the orange jello, stirring until dissolved. Then stir in 2 cups of cold water. Divide the orange jello among the cups, filling each to the top.
Chill the jello cups again for 3 hours, or until completely set.
Just before serving, top each jello cup with a generous amount of whipped cream, then decorate with candy corn.

You can use lemon jello in place of the pineapple if you prefer.
Disposable plastic cups with lids are ideal, especially if you need to travel with this dessert. Feel free to use different sized cups, or glass dishes if you like, just adjust the amount of jello as needed.
You can double or triple the recipe if needed.
Wait to add whipped cream until just before serving, or it will melt.
To store: Keep jello covered and in the fridge for up to 1 week.