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Colorful orange, yellow, and purple Halloween Jello Roll Ups on skewers, arranged in a festive display.
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Halloween Jello Roll Ups

Halloween jello roll ups make a fun edible craft with ghost shapes and fruity jello spirals. Kids will love helping assemble the colorful skewers.
Prep Time20 minutes
Setting Time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Halloween, jello
Servings: 9 ghosts + 15 rolls
Author: Bella Bucchiotti

Equipment

Ingredients

For the Gelatin Ghosts

For the Jello Rolls

Instructions

Make the Gelatin Ghosts

  • Pour unflavored gelatin into a small bowl.
  • Add cold water and whisk until gelatin is dissolved.
  • Add of sweetened condensed milk and set aside.
  • Boil ½ cup of water then pour onto the gelatin mixture and whisk until smooth.
  • Add orange extract and stir in.
  • Place your ghost mold onto a small baking sheet or cutting board (it will be easier to transfer to the refrigerator on a hard surface without spilling)
  • Pour gelatin into your ghost molds. Leave a little space at the top of the mold, so it will come out easier. If you fill it all the way to the top of the mold, the edges might stick as you try to get it out.
  • Place the mold in the refrigerator for 2 to 3 hours or until firm.
  • Once the ghosts are ready, remove them by pushing directly up on the ghost head until it comes out of the mold.

Make the Jello Rolls

  • Pour jello into a medium bowl.
  • Pour boiling water into bowl and whisk until dissolved.
  • Add mini marshmallows and microwave on high for 1 ½ minutes. Marshmallows will be slightly puffy.
  • Whisk the mixture together until smooth.
  • Pour jello mixture into a 9 x 13-inch pan
  • Place in the refrigerator and let cool for 2 hours or until firm. The marshmallow will automatically separate from the Jello on its own while chilling; the separation is what makes the 2 colors.
  • Once firm, slowly pull up the sides of the jello until you’ve removed it from the pan. You can place it on a cutting board.
  • On the cutting board, starting in the middle of the long side, begin to roll the jello as tightly as possible.
  • Once rolled, take a sharp knife and cut slices about ½-inch wide. You want the jello roll slices to be thick enough to allow the skewer to easily go through it.
  • Repeat these directions for each color of Jello rolls you would like to make.

Assemble the Skewers

  • Start by grabbing a 10-inch skewer. You can make any mix of colors you would like.
  • When placing the jello roll onto a skewer, pierce the tail end of the jello roll first and slide down as far as you would like. This keeps the end of the jello roll from unraveling.
  • The ghosts will slide a little easier than the jello rolls. To keep them from sliding off, you can place a mini marshmallow onto the skewer first and then the ghost. It will help support it and keep it in place. It’s best to put the ghost on top of the jello rolls or in the middle of 2 jello rolls.
  • Once you’ve assembled all your skewers, lay them on a platter to serve.

Notes

Whisk well: The jello powder needs to be completely dissolved before mixing in the other ingredients.
Use firm molds: Silicone molds work best for smooth ghost shapes.
Slice carefully: A sharp knife keeps the jello rolls neat.
Work quickly: Assemble skewers before rolls warm up.
Re-roll if needed: If you can't get the jello rolls rolled tight enough the first time, you can always re-roll them after they're cut and before you put them on the skewers.
Chill well: Fully set layers hold shape better when skewered.

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 80mg | Potassium: 65mg | Fiber: 0.02g | Sugar: 27g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 0.1mg

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