Line a baking sheet with parchment paper and set aside so it’s ready once the candy melts are shaped.

Add the softened cream cheese and powdered sugar to a mixing bowl. Beat until fully combined and smooth, stopping halfway to scrape down the sides and bottom of the bowl so all of the sugar is incorporated evenly.

Divide the mixture evenly into four small bowls, or into as many bowls as needed based on how many Jello flavors you are using.

Add 1 tablespoon of dry Jello powder to each bowl. Mix well until the color and flavor are evenly distributed. The mixture will be soft and slightly sticky at this stage.

Scoop out about 1 tablespoon portions of the mixture. Instead of rolling first, drop each portion directly into a bowl of granulated sugar. Coat it lightly, then shape it into a ball once it’s no longer sticky.

Place each coated ball onto the prepared baking sheet. Gently press your thumb into the center of each one to create a small indentation, similar to a soft candy melt shape.