Menu
Desserts / Holiday / Kid-Friendly / Recipes

Jello Worms

If you’re looking for a Halloween dessert that’s easy to make, then look no further than this Jello Worms recipe made by using straws. They’re gross and perfect as the main course of your spooky soiree!

Jello Worms

Halloween themed food has come a long way from the basic pumpkin pretzels to more gross and gruesome party food. Jello Worms is a gross yet edible dessert for any Halloween party.

With this year’s spooky celebration just around the corner, many people are looking forward to serving up some festive dishes that will be sure please your guests! Here’s our recipe on how you can make your own version of those little gelatinous creatures children love so much– JELLO WORMS!!

Serve them on a platter alone or with Jello brains, dirt pudding and more! Enjoy!

Jello Worms for Halloween

Why Kids Will Love Jello Worms

  • Gross yet delicious dessert!
  • Great for a Halloween party!
  • Realistic and slimy!

Tips for Making Jello Worms

  • For firmer Jello worms, cut the amount of liquid by 1/3.
  • Chill your straws in the freezer for 30 minutes before you begin to make these worms. This makes it so much easier! The Jello mixture can be very hot and difficult to work with when piping into a straw that is room temperature.
  • Keep the Jello worms in the fridge until ready to serve for best results. 
  • Store in fridge for up to 2 days. After that they will begin to lose their shape and become soggy.
  • Don’t want to use straws? Try this silicone worm mold for easy to make and remove.

How Do you Get the Right Color?

Start with a red based Jello. Add green and optional red food coloring plus heavy cream for a solid color.

If you want to make it a grayish and opaque color, use Red Jello, Green Jello, and fat free evaporated milk. Make sure it is fat free for it to turn out correctly.

Jello Worms Ingredients

1 (6 oz.) package Red Jello (Cherry, Strawberry or Raspberry will work)
3 packages Unflavored Gelatin
3 cups Boiling Water
3/4 cup Heavy Whipping Cream
Green Food Coloring (about 15 drops)
Red Food Coloring (optional, but can add a drop or 2 for more brown color)
Bendy Straws
Wide Mouth Cup or Jar

How to Make Jello Worms

Boil 3 cups of water in a large bowl in the microwave or on the stovetop.

Open the package of Jello and unflavored gelatin, pour into the bowl with boiling water and mix together until completely dissolved. Pour in heavy whipping cream and mix together.

Next, add in green food coloring (plus red, optional) and mix together to get the color of worms.

Pull all of the bendy straws out so the flexible parts are completely expanded. Make sure all the straws are facing the same way and place a rubber band around them.

Place the straws in the wide mouth cup or jar with the bendy sides down at the bottom of the glass. 

Pour the gelatin mixture into a glass measuring cup with spout for easy pouring. Pour the mixture over top of the straws until the container fills up.  Place in fridge and chill for about 4 hours.

Pull straws out of container and remove the excess Jello around the outside of the straws. 

Lay a piece of parchment paper down on a cookie sheet.

Remove the Jello worms by pinching the top of the straw and slide your fingers down till the Jello is out of the straw. Place on the parchment paper. Repeat until all straws are empty.

The worms will be two different colors from the whipping cream separate during chill time. 

Place in fridge until ready to serve. Serve alone or with dirt pudding, Jello brain, cupcakes and more.

How to Make Jello Worms

Jello Worms

Jello Worms

Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

If you're looking for a Halloween dessert that's easy to make, then look no further than this Jello Worms recipe made by using straws. They're gross and perfect as the main course of your spooky soiree!

Ingredients

  • 1 (6 oz.) package Red Jello (Cherry, Strawberry or Raspberry will work)
  • 3 packages Unflavored Gelatin
  • 3 cups Boiling Water
  • 3/4 cup Heavy Whipping Cream
  • Green Food Coloring (about 15 drops)
  • Red Food Coloring (optional, but can add a drop or 2 for more brown color)
  • Bendy Straws
  • Wide Mouth Cup or Jar

Instructions

    1. Boil 3 cups of water in a large bowl in the microwave or on the stovetop.
    2. Add the package of Jello and unflavored gelatin and mix together until completely dissolved. Add in heavy whipping cream and mix together.
    3. Add in green food coloring (plus red, optional) and mix together to get the color of worms.
    4. Pull all of the bendy straws out so the flexible parts are completely expanded. Make sure all the straws are facing the same way and place a rubber band around them. 
    5. Place the straws in the wide mouth cup or jar with the bendy sides down at the bottom of the glass. 
    6. Pour the gelatin mixture into a glass measuring cup with spout for easy pouring. 
    7. Pour the mixture over top of the straws until the container fills up. 
    8. Place in fridge and chill for about 4 hours.
    9. Pull straws out of container and remove the excess Jello around the outside of the straws. 
    10. Lay a piece of parchment paper down on a cookie sheet.
    11. Remove the Jello worms by pinching the top of the straw and slide your fingers down till the Jello is out of the straw. Place on the parchment paper. Repeat until all straws are empty.
    12. The worms will be two different colors from the whipping cream separate during chill time. 
    13. Place in fridge until ready to serve. Serve alone or with dirt pudding, Jello brain, cupcakes and more.

Notes

Tips for Making Jello Worms

  • For firmer Jello worms, cut the amount of liquid by 1/3.
  • Chill your straws in the freezer for 30 minutes before you begin to make these worms. This makes it so much easier! The Jello mixture can be very hot and difficult to work with when piping into a straw that is room temperature.
  • Keep the Jello worms in the fridge until ready to serve for best results. 
  • Store in fridge for up to 2 days. After that they will begin to lose their shape and become soggy.

No Comments

    Leave a Reply

    Skip to Recipe

    By continuing to use the site, you agree to the use of cookies. more information

    The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

    Close