Begin by draining the can of lychees and ensuring they are completely dry. Use a small knife or your fingers to gently push a blueberry into each lychee, creating a spooky eyeball effect. Set these aside on a plate, and prepare your work surface for jelly-making.

Following the package instructions, dissolve one pack of green jelly in hot water, stirring until fully dissolved. Pour about half of the liquid jelly into a mold, ensuring it’s deep enough to hold the lychees. Refrigerate for approximately 30 minutes until it firms up slightly—look for a jiggle that indicates it's ready for the next layer.

Once the base layer is lightly set, carefully pour the remaining green jelly on top, ensuring the lychees will be enclosed when it firms up. Return the mold to the refrigerator and chill for at least 2 hours, or until the jelly is completely firm.

Prepare the red jelly by following its packet instructions, mixing it with hot water until fully combined. Once the green jelly is set, slowly pour the red jelly over the top, creating a vibrant visual contrast. Chill for an additional 2-3 hours, ensuring the dessert is completely firm before serving.

When you’re ready, remove the Eerie Eyeball Jelly from the mold. Dip the mold into hot water for about 30 seconds to loosen the jelly, then invert it onto a serving plate. Gently shake the mold to release the jelly. Serve it chilled.