Ingredients:

• 3 ounces berry blue Jell-O
• 6 ounces blueberry vodka
• 1 package plain gelatin
• 2-1/2 ounces raspberry vodka
• 3 ounces sweetened condensed milk
• 3 ounces strawberry Jell-O
• 6 ounces strawberry vodka
• Boiling water
• Cooking spray

Directions:

1. Heat six ounces water to boiling. Pour boiling water into a bowl with blue Jell-O and whisk until dissolved. Whisk in blueberry vodka.
2. Pour into an 8 x 8-inch glass pan and refrigerate until solid.
3. Once the blue layer is solid, sprinkle package of plain gelatin over five ounces of water in a small saucepan. Let sit for a few minutes, then turn on low heat, stirring constantly until gelatin is dissolved. Add sweetened condensed milk and whisk until incorporated. Remove from heat. Whisk in raspberry vodka.
4. Pour mixture over the blue layer and return immediately to the refrigerator. Refrigerate until solid.
5. Once the white layer is solid, heat six ounces water to boiling. Pour boiling water into a bowl with strawberry Jell-O and whisk until dissolved. Whisk in strawberry vodka.
6. Pour mixture over the white layer and return immediately to the refrigerator. Refrigerate until solid.
7. When Jell-O is completely set, sit bottom of pan in a small amount of hot water for one to two minutes to loosen. Run a knife around the edges of the Jell-O and turn over onto a large sheet pan sprayed lightly with cooking spray.
8. Place the star-shaped cutter in hot water, then cut out shapes. (Alternatively, use a sharp knife to cut into blocks or other shapes.)

Makes 72 mini or 24-30 regular shots (based on using mini muffin and regular sized pans.)Preparation: Lightly spray wells with bake spray. Wipe off excess (only a light coat is needed.)

Ingredients:

• 1 large blueberry Jell-O Box (prepared according to “fast set” box instructions)
• 1 large cherry Jell-O Box (prepared according to “fast set” box instructions)
• 2, 14oz cans sweetened condensed milk
• 2 cups water; divided use
• 8, single packs of Knox Gelatin, divided use
• 2 cups of vodka, divided use

Instructions:

1. Prepare blueberry and cherry Jell-O according to “fast set” instructions; set aside.
2. Measure out ½ cup water into a bowl and sprinkle 2 packets of gelatin on top and allow to bloom for 2-3 minutes. Pour bloomed mixture into a saucepan over low heat. Stir mixture constantly until gelatin dissolves. Remove from heat and pour dissolved gelatin into blueberry Jell-O.  Add ½ cup of vodka to blueberry Jell-O mixture and stir to combine.
3. Repeat step two for the cherry Jell-O.
4. Empty sweetened, condensed milk into a bowl; set aside. Measure out 2 cups of water into a large shallow dish like a pie plate. Sprinkle 4 packets of gelatin on top and allow to bloom for about 2-3 minutes. Pour bloomed mixture into a saucepan over low heat. Stir the mixture constantly until the gelatin dissolves. Remove from heat and pour the dissolved gelatin into the sweetened ,condensed milk. Add 1 cup vodka to mixture and stir to combine.

Assembly:

Note: For the mini muffin pans use one teaspoon for each layer. For a regular sized muffin pans use one tablespoon for each layer. Keep in mind that each subsequent layer will need less time to chill and set.

1. Remove chilled pan from refrigerator. Measure and pour out 1 teaspoon or tablespoon of cherry Jell-O into wells. Transfer to the refrigerator and chill for about seven minutes to set.
2. Remove the pan from the refrigerator. Measure and pour one teaspoon or tablespoon of sweetened, condensed milk on top of cherry layer. Return pan to refrigerator and chill for 5-7 minutes to set.
3. Remove the pan from refrigerator. Measure and pour one teaspoon or tablespoon of blueberry Jell-O on top of the sweetened, condensed milk layer. Return  pan to refrigerator and chill for 3-5 minutes to set.
4. Repeat steps 1-3 until the wells are filled.

To remove:

1. Gently press finger into Jello shots and pull it towards the center away from the walls. Use a finger from your other hand to leverage out the Jello shot.

makes 16
24 hrs

Bottoms up!

• 1 package (3 oz) watermelon jello
• 1 package (3 oz) berry blue jello
• 2 cups Malibu coconut rum
• 2 cups boiling water
• 8 oz heavy whipping cream
• 1/2 – 3/4 cup sugar (depending on your sweetness preference)

Boil 1 cup of water. Empty watermelon jello packet into a large bowl. Pour boiling water over jello powder. Stir until jello dissolves. Add one cup of coconut rum. Stir. Pour into shot glasses filling the glass only 1/3 of the way. Refrigerate for 4-8 hours or until jello is firm.

Boil 1 cup of water. Empty berry blue jello packet into a large bowl. Pour boiling water over jello powder. Stir until jello dissolves. Add one cup of coconut rum. Stir. Pour into shot glasses over red jello filling the glasses only 2/3 of the way. Refrigerate for 4-8 hours or until jello is firm.

In a large bowl, beat heavy whipping cream and sugar together until stiff peaks form.

When ready to serve, top shots with whipped cream!