Candy Corn Jell-O Salad
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Lately, I’ve been seeing candy corn-inspired recipes everywhere, and they’ve sparked my creativity for Halloween dinner week! Since candy corn is such an iconic Halloween treat with its signature yellow, orange, and white layers, I decided to bring that same festive color scheme into a delicious layered Jell-O gelatin salad. It’s a fun way to celebrate the spooky season, and it’s both visually stunning and incredibly tasty!
For individual servings, I prepared the Jell-O in custard cups, which makes for a cute, portion-controlled dessert. However, if you’re serving a crowd, you can also make it in a 9×9-inch baking dish for easy slicing. No matter how you serve it, this Jell-O salad is a hit—not only is it bright and fun, but it’s also a flavorful treat that everyone will love.
The base of the salad starts with island pineapple-flavored yellow Jello, combined with crushed pineapple for extra fruitiness. The middle orange layer features orange-flavored Jell-O blended with whipped cream, creating a smooth, creamy texture that adds richness. Finally, it’s all topped with a generous layer of whipped cream, balancing out the flavors and bringing in that perfect finishing touch. The result is a sweet, fruity, and festive dish that could easily pass as dessert!
These Candy Corn Jello cups are a great way to bring some Halloween fun to your Halloween parties, whether you’re making them for a holiday dinner, a spooky party, or just as a seasonal treat.
Ingredients for Candy Corn Jell-O Salad
- ISLAND PINEAPPLE JELL-O
- WATER
- CRUSHED PINEAPPLE
- WHIPPING CREAM
- POWDERED SUGAR
- VANILLA
- ORANGE JELL-O
Instructions for Candy Corn Jell-O Salad
Prepare the first layer: In a large bowl, mix pineapple yellow Jell-O with 1 cup boiling water, stirring until fully dissolved.
Cool the mixture: In a measuring cup, combine reserved pineapple juice with enough cold water to reach ½ cup, then add ice cubes to total 1 cup. Stir into the Jell-O mixture until the ice dissolves completely, removing any remaining pieces.
Add pineapple & chill: Stir in crushed pineapple, then pour the mixture into a 9×9-inch square dish or divide it evenly among 8 custard cups. Place in the fridge for about 1 hour until firm.
Make the whipped cream: While the Jell-O sets, whip heavy cream until firm peaks form. Mix in powdered sugar and vanilla extract, then refrigerate until ready to use.
Prepare the second layer: In a separate bowl, boil another cup of water and dissolve with the orange Jell-O.
Cool the mixture: Measure ½ cup cold water, then add ice cubes to total 1 cup. Stir into the orange Jell-O mixture until the ice dissolves completely, removing any remaining pieces.
Blend with cream & chill: Stir in â…“ cup whipped cream until fully incorporated, then pour the orange Jello mixture on top of the yellow layer. Refrigerate for another hour until firm.
Finish & serve: Top the Jell-O with the remaining whipped cream before serving for the white layer.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the layers in advance and refrigerate them overnight. Just add the whipped topping right before serving for the best texture.
How long does Candy Corn Jello Salad last?
Stored in an airtight container in the refrigerator, it stays fresh for 2-3 days.
Can I use different flavors of Jello?
Absolutely! While pineapple and orange Jello create the candy corn effect, you can experiment with lemon or mango for a slightly different taste.
Can I make this in a large dish instead of individual cups?
Yes! A 9×9-inch baking dish works well for layering the Jello, making it easy to slice and serve.
How do I prevent the layers from mixing?
Make sure each layer is fully set before adding the next one. Refrigerating for at least an hour per layer helps keep them distinct.
FOR MORE RECIPES LIKE THIS, TRY:
- Sunshine Jell-O Salad
- Individual Patriotic Jell-O Salads
- Cherry Apple Jell-O Salad
- Raspberry Jell-O Salad
Candy Corn Jell-O Salad
Real Mom Kitchen
Equipment
Ingredients
- 3 oz pkg Island Pineapple Jell-O
- 1 cup boiling water
- 8 oz can crushed pineapple, drain and reserve juice
- 1 cup whipping cream
- 2 Tbsp powdered sugar
- 1 tsp vanilla
- 3 oz pkg Orange Jell-O
- 1 cup boiling water
Instructions
- Combine the first 1 cup boiling water with the pkg of pineapple Jell-O. Stir until dissolved.
- In a liquid measure, add reserved pineapple juice. Add enough cold water to make 1/2 cup. Then add ice cubes to make 1 cup.
- Add the ice juice mixture to the pineapple Jell-O mixture and stir until ice is dissolved. If any small pieces of ice remain, remove.
- Add crushed pineapple to the mixture and place in a 9 x 9 square dish or divide between 8 custard cups.
- Refrigerate until firm, about 1 hour.
- In the meantime, whip the whipping cream until firm peaks form. Mix in the powdered sugar and vanilla until well blend. Place in refrigerator for later use.
- Combine the second 1 cup boiling water with the pkg of orange Jell-O. Stir until dissolved.
- In a liquid measure, measure 1/2 cup cold water. Then add ice cubes to make 1 cup.
- Add the ice juice mixture to the orange Jell-O mixture and stir until ice is dissolved. If any small pieces of ice remain, remove.
- Blend in 1/3 cup of the whipped cream until blended. Pour mixture on top of set pineapple layer of Jell-O and chill for 1 hour until set.
- Top Jell-O with remaining whipped cream and serve. Serves 8-9
