Ingredients
- 1 box (3.4 oz) instant vanilla pudding
- 2 cups cold milk, divided
- 1 box (3.4 oz) instant lemon pudding
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, whipped to soft peaks
- 1/2 tsp orange zest
- Orange and yellow food coloring
- 1/2 cup candy corn, for topping
- Whipped cream, for serving (optional)
Instructions
- Make the puddings. Whisk the vanilla pudding with 1 cup cold milk and the lemon pudding with the remaining 1 cup milk. Let both set 5 minutes.
- Tint the layers. Stir orange zest and a few drops of orange coloring into the vanilla pudding. Stir a few drops of yellow coloring into the lemon pudding. Fold one-third of the whipped cream into each pudding for a mousse-like texture.
- Make the white layer. Beat the cream cheese and powdered sugar until smooth, then fold in the remaining whipped cream.
- Layer. Spoon the yellow pudding into the bottom of 4 tall glasses, add the white cheesecake cream, then finish with the orange cream. Aim for the classic candy-corn order: yellow, white, orange.
- Chill. Refrigerate at least 30 minutes so the layers set cleanly.
- Serve. Top each glass with a small pile of candy corn and a dollop of whipped cream if you like.
🍬 Layering smarts
Chill your glasses for 10 minutes before layering — cold glass keeps the layers sharp. Fold the whipped cream gently; stirring deflates it and dulls the colors. Use a piping bag or zip-top bag for picture-perfect layers. These hold beautifully up to 24 hours refrigerated.
Common questions
Can I make these dairy-free?
Yes — use instant pudding made with oat or almond milk, dairy-free cream cheese, and coconut whipped cream. Chill a little longer to set.
Can I make one big trifle instead of cups?
Definitely. Layer everything in a glass trifle bowl in the same order — it feeds 10-12 and looks stunning on a buffet.
How much food coloring do I need?
Start with 2-3 drops per layer and add more until the color pops. Gel coloring gives the brightest candy-corn hues.
Can I make them ahead?
Assemble up to 24 hours ahead and keep covered in the fridge. Add the candy corn topping just before serving so it stays crisp.
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