In a large mixing bowl, gently combine the slightly thawed whipped topping and the entire box of flavored gelatin mix. Ensure the whipped topping is still very cold, but soft enough to fold.

Use a rubber spatula to fold the ingredients together until the gelatin powder is fully incorporated and the mixture is evenly colored throughout. Work quickly and gently; avoid overmixing, 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 a generous overhang on the long 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, pressing down lightly. 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 completely 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). Dipping the knife prevents sticking and ensures clean lines.

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. This coating prevents sticking and adds a traditional matte 'candy' finish.