In a large mixing bowl, gently combine the slightly thawed whipped topping and the entire box of flavored gelatin mix.

Use a rubber spatula to fold the ingredients together until the gelatin powder is fully incorporated and the mixture is evenly colored throughout. Do not overmix, as this will deflate the whipped topping.

Slowly add the 1 cup of confectioners’ sugar to the mixture. Continue to gently fold the mixture until the powdered sugar is completely blended in and the mixture begins to thicken considerably. The resulting candy batter should be thick, sticky, and vibrant in color.

Line a 9x5 inch loaf pan or an 8x8 inch square pan with parchment paper, ensuring there is an overhang on the sides. This overhang will act as handles for easy removal later.

Transfer the candy mixture into the prepared pan and use the rubber spatula to spread it into an even layer.

Cover the pan tightly with plastic wrap and place it in the refrigerator. Chill the candy mixture for a minimum of 6 to 8 hours, or preferably overnight, until the mixture is firm to the touch and fully set.

Once fully set, use the parchment paper overhang to carefully lift the block of candy mixture out of the pan and place it on a clean cutting board.

Using a sharp knife dipped in hot water (and wiped dry) between cuts, slice the block into small, bite-sized squares or rectangles (approximately 1-inch pieces). You should yield about 36 pieces.

Pour the extra confectioners’ sugar (about 1/2 cup) onto a shallow plate. Take each piece of cut candy and gently roll it in the powdered sugar until it is completely coated on all sides. The coating helps prevent sticking and adds the traditional 'candy' texture.

Place the finished candies on a platter or plate lined with fresh parchment paper before serving.

These candies are highly perishable and must be stored in an airtight container in the refrigerator.