Imagine layered sweetness stored in jars, resembling tiny Halloween pumpkins. These Candy Corn Parfaits turn nostalgic treats into sophisticated dessert cups perfect for October gatherings. Each spoonful merges creamy vanilla, bright orange and yellow layers, and crunchy candy corn. It’s a playfully festive way to celebrate and satisfy those seasonal sugar cravings.
Candy Corn Parfaits
Ingredients
Equipment
Method
- Prepare vanilla pudding by whisking it until smooth, then set aside in the refrigerator to chill.
- Dissolve the orange gelatin mix in boiling water, stirring until fully dissolved. Pour into a shallow dish and refrigerate until partially set but still pourable, about 15–20 minutes.
- Dissolve the yellow gelatin mix in boiling water, then refrigerate until it reaches a similar semi-set consistency as the orange layer.
- Once the orange gelatin is semi-set, pour a layer into the bottom of each jar or cup and refrigerate for 10 minutes until firm.
- Next, add a layer of the vanilla pudding over the orange gelatin, smoothing the top gently with a spatula.
- Once the yellow gelatin is semi-set, carefully pour it over the vanilla pudding layer, creating a bright, colorful top layer, then refrigerate until fully set, about 15–20 minutes.
- Just before serving, sprinkle candy corn evenly on top of each parfait for a festive touch and crunchy texture.
Notes
Hi, I’m Oliver Stone, the writer, cook, and storyteller behind Crying Into the Onions. I’m so glad you found your way here. This blog was born from equal parts humor, heart, and a deep love for honest cooking. I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.
