Champagne Jello Shots

Champagne Jello Shots

1 package white grape sparkling Jello mix (3 ounces)

1 cup boiling water

1 cup chilled Champagne

Directions

1. Combine the Jello and boiling water in a boil. Stir until completely dissolved, about 2 minutes. Let set until it comes to room temperature. Slowly stir in the Champagne. Pour into 9x9 tray and chill in the refrigerator for at least 4 hours. Once firm, dip the tray in hot water for 5 seconds. Use a thin knife to slice into squares.

     2. Sprinkle with colored sugar just before serving.

Bushwacker Jello Shots

Bushwacker Jelly Shots

Ingredients:

• ½ cup water
• 3/8 cup vanilla ice cream, melted
• 2 envelopes Knox gelatin
• ¼ cup Kahlua
• ¼ cup crème de cacao
• ¼ cup Bailey’s
• 1/8 cup light rum
• 1/8 cup dark rum
• 1/8 cup amaretto
• 1/8 cup Coco Lopez
• Magic Shell ice cream topper, for garnish, if desired

Pour water in saucepan, sprinkle with gelatin.  Allow gelatin to soak for a few minutes.  Add the melted ice cream.  Heat over very low heat until gelatin is dissolved, stirring constantly (approximately 5 minutes).  Once combined, stir in the Coco Lopez, rum and the liqueurs. 

Pour mixture into standard glass or non-reactive metal 1 lb loaf pan (approximately 8” x 4”).  Refrigerate until fully set (several hours or overnight). 

To serve, cut into desired shapes.  Drizzle with Magic Shell, and place in freezer for 30 seconds to harden.  Return to refrigerator until immediately before serving.  

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Pink Lemonade Jello Shots

Pink Lemonade Jello Shots

Ingredients

• 12 whole lemons
• 1 cup pink lemonade
• 2 packages plain gelatin
• 1 cup vodka

Directions

1. 1Cut the lemons in half. Scoop out the insides.
2. 2Add the lemonade to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
3. 3Heat the lemonade over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
4. 4Stir in the vodka. Pour into the lemon halves.
5. 5Refrigerate until set, about 4 hours.
6. 6Cut the lemons into half and serve.

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