CANDY CORN GELATIN
Recipe: Anderson Herald-Bulletin
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- 1 box
- (3 oz.) lemon gelatin
- 1 box
- (3 oz.) orange gelatin
- 8 oz
- thawed whipped topping
- 1-1/3 c
- boiling water
- candy corn
- tall shot glasses or any clear cups
1In a medium bowl, mix lemon gelatin and 2/3 cup boiling water. Stir well until dissolved and allow to cool.
2Fill each cup or shot glass 1/3 full of the lemon gelatin and place in refrigerator until it firms a little.
3In another bowl, mix the orange gelatin and 2/3 cup boiling water. Stir well until dissolved and allow to cool.
4Take the cups of lemon gelatin from the fridge and fill an additional 1/3 with the orange gelatin. Place back in fridge.
5Once all the gelatin firms, top each cup or glass with whipped topping and garnish with pieces of candy corn. Refrigerate until ready to serve.
6NOTE: You may also add a few pieces of candy corn to the gelatin mixtures before they set.