Candy Corn Milkshakes for Halloween!

Directions

1. Allow the quart of vanilla ice cream to sit at room temperature for about 25 minutes to soften. Scoop out roughly one-third of the ice cream into a separate bowl, then return the remaining quart to the freezer. Add yellow food coloring to the bowl and stir until you achieve the shade you like.
2. Take the quart of orange sherbet out of the freezer so it can begin to soften.
3. Get your serving cups (mason jars, clear plastic cups, or glass glasses). Spoon the yellow-tinted ice cream into the bottoms, filling each cup about one-third full. Smooth the surface evenly, then wipe any smears from the inside with a paper towel. Place the cups in the freezer for 5 to 10 minutes to firm up the yellow layer.
4. Take the remaining vanilla ice cream out of the freezer again to let it soften.
5. Remove the cups from the freezer. Carefully spoon the orange sherbet on top, filling each cup about two-thirds full. Smooth the tops and wipe any excess from the inside. Return the cups to the freezer for 5 to 10 minutes.
6. Take the cups out of the freezer. Add the final layer of vanilla ice cream, filling each cup to within half an inch from the rim. Smooth the tops once more.
7. Finish each dessert with a generous dollop of whipped cream or Cool Whip and a sprinkle of black, yellow, and orange sprinkles. Keep the cups in the freezer until you are ready to serve.