These Candy Crush Level 163 cheats will help you beat level 163 on Candy Crush Saga easily. Candy Crush level 163 is the eighth level in Pastille Pyramid and the 73rd jelly level. To beat this level, you must crush 18 double jelly squares in 30 moves or fewer. You have 5 candy colors and 69 available spaces. You can get a maximum of 150,000 points.
Strategy: Make a lot of special candies in this level to make a way to the jellies. Remember, after the chocolates are exposed to the board, find a way to destroy them quickly, preferably by using special candies.
It is easy to get to the jelly squares, because they are only covered by chocolate and regular icing, meaning that once they are blasted by striped candies, the jellies are open to be destroyed. The chocolate and chocolate spawners are the only real threats. But even then, the chocolate spawners are on the corner of the level, making them less threatening, and more evenly distributed. Five colors makes it easier to create special candies. The jellies are worth 36,000 points. Hence, an additional 9,000 points is required to earn one star.
Crush Level Saga Level 163 Details
Level Type: Jelly (See all Level Types)
Episode: Candy Town
Goal: crush 18 double jelly squares in 30 moves or fewer.
Candy Colors: 5
Max Score: 150,000 / 3 Stars
Here are the cheats and tips on how to beat Candy Crush level 163:
Candy Crush Level 163 Cheats
- Start With the Jelly in the 3 Middle Columns.
- Make a lot of Special Candies.
- Control the Chocolate.
Level 163 Tips & Help
1The jellies are covered by the chocolates in the middle, the meringue is not covering jellies. By starting in the three middle columns, candies can flow into the middle and will help clear the jellies. If you are lucky, you’ll get cascading matches while candies fall.
2special candies help clear out the middle while destroying jellies at the same time. Try they can keep the pesky chocolate at bay while you.
3The chocolate keeps multiplying even if you completely clear it from the board because there are chocolate fans. The chocolate can’t take the meringue spaces over, so it could be beneficial to try and keep the meringue walls intact. This could keep the chocolate out of the jelly filled middle of the board for the most part if you clear the initial chocolate covering the jellies.