Prepare the lemon jelly: Add the lemon jelly crystals to a heatproof jug. Pour over the boiling water and stir until the crystals have completely dissolved. Stir in the cold water.
Create the first layer: Divide the lemon jelly evenly between 8 clear dessert cups. Place in the refrigerator for approximately 45–60 minutes, or until firmly set.
Prepare the creamy layer: Sprinkle the gelatine over the cold water and leave for 5 minutes to bloom. Gently warm until dissolved, then allow it to cool slightly.
Whip the thickened cream, icing sugar and vanilla until lightly thickened. Gently mix through the cooled gelatine.
Add the creamy layer: Spoon or pipe the vanilla cream mixture evenly over the set lemon jelly. Return to the refrigerator for 30–45 minutes, or until firm.
Prepare the orange jelly: Add the orange jelly crystals to a heatproof jug. Pour over the boiling water and stir until completely dissolved. Stir in the cold water and allow the mixture to cool to room temperature.
Add the final layer: Carefully spoon the cooled orange jelly over the creamy layer. Refrigerate for at least 2 hours, or until completely set.
Decorate: Just before serving, top each jelly cup with a small amount of whipped cream, candy corn and Halloween sprinkles.
