Dreamsicle Jello Mold and Peanut Butter Cup Cupcakes

For my friend Paula’s wedding shower on Sunday, I was asked to make a jello mold and cupcakes. I’ve definitely never made a jello mold, and I don’t remember ever making cupcakes; definitely have never made frosting from scratch. Luckily, both turned out well! (Thanks to my mom … seriously … )

Yes, I am wearing a toilet paper dress. It was a wedding shower after all.

Orange Pineapple Dreamsicle Jello Mold

  • 2 packs of orange jello mix
  • 2 cups boiling water
  • 1 package cream cheese
  • 1 can pineapple tidbits (crushed would work too)
  • 1 can mandarin oranges

Dissolve the jello mix in the boiling water. Drain the pineapple juice into a blender. Blend with the cream cheese. Slowly add the disolved jello mix water, blending as you go. Drain the mandarin oranges, place in jello mold. Pour what is in the blender into your mold. Let set overnight. To remove: run a knife around the edges of your mold. Fill a large bowl with warm water. Immerse bottom of mold into water for a few seconds, making sure not to get water onto your jello. Place serving dish upside down over the top of your mold, and flip. Shake back and forth until you hear a sucking sound. If not, try again.

Note: My mom literally walked me through every step of making this, including removing from the mold. I didn’t really include amounts in the ingredients list because it didn’t seem like it was an exact science, but the amounts above yielded two jello molds. Also  I’m sure (actually not sure, but it sounds like a good idea) you could use yogurt or sour cream instead of cream cheese and it would still be good. 


The bride was excited for my cupcakes

Peanut Butter Cup Cupcakes


  • 1 box of chocolate cake mix + whatever you need
  • 24 mini peanut butter cups (or enough so you have 1 per cupcake)
For the frosting:
  • 1 stick softened butter
  • 2 1/2 cups powdered sugar
  • 2 T cocoa powder
  • 2 T peanut butter
  • half & half or light cream
  • 12 mini peanut butter cups (or enough so you have 1/2 per cupcake)

Prepare cake mix as directed. Line cupcake tin with cupcake liners. Fill each one halfway with batter. Place one peanut butter cup in each. Fill with the rest of the batter, to about 3/4 full.  (Note: the peanut butter cups sank to the bottom, so maybe just fill to 2/3 full and drop in the peanut butter cups.) Bake as directed. While baking, make frosting. Use and electric mixer to mix butter with sugar, adding sugar a little at a time. Then add half & half or light cream, about 1/4 teaspoon at a time until you get your desired consistency. Add cocoa powder and peanut butter. Add a touch more half & half if necessary. Cut remaining peanut butter cups in half. After cupcakes have baked and cooled, frost, and garnish each with a half of a peanut butter cup.

Note: I used this recipe as a starting point. Following those directions, my frosting wasn’t turning into frosting, so my mom told me to add the half & half, a tiny amount at a time. Seriously, I’m almost 30 and I barely know my way around a kitchen. I couldn’t even Google my way out of fixing my frosting … so thanks, Mom!


Pictures from the shower – it was a 1950s theme.


The bride is the barefoot one on the couch. The pictures in this post were all taken by Teresa, who is also sitting on the floor with me.

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