How many of you out there have taken a few DIY ideas from Pinterest? If you haven’t actually done any you’ve probably at least fantasized about doing a few. Well a couple of weeks back some girlfriends and I stumbled across some of the most amazing Jello Shots I’d ever seen. Up until that point I thought jello came in two forms; the big round dome with bits of fruit in it that your neighbors brought over to welcome you to the neighborhood and in little plastic cups filled with cheap vodka and a little flavored jello. Pinterest sure proved me wrong, there were all kinds of amazing looking Jello Shots in all shapes colors and sizes made with ingredients that actually made we want to eat them! My friends and I decided that night that we would host a Jello Shot party where guests brought their own unique Jello Shot that they invented or saw on Pinterest. Then we held a friendly vote to celebrate the shot that was “Most Original”, had the “Best Presentation” and was “Best Tasting”. And here is what we got!
Strawberry Shortcake Jello Shots
2 packages premade shortcake “bowls”
Strawberry Cream Cheese
1box Strawberry Jello
1 cup Cake flavored Vodka
1 cup water
Bring one cup water to a boil and add jello mix. Stir to dissolve and remove from heat.
Add vodka and set aside to cool until it reaches room temperature.
Coat the inside of the shortcake bowls with cream cheese. This will act as a barrier for the jello so it wont absorb into the cake.
Carefully pour the jello onto the cream cheese until the bowls are filled. Refrigerate for 2 to 5 hours.
Cut pieces into bite size portion and decorate with whipped cream and strawberries if desired.
2 packets unflavored gelatin
1 tbsp caramel sauce
3 tsp brown sugar
1/2 tsp vanilla extract
1 tsp molasses
1 cup + 1 tbsp warm water
1 cup butterscotch liquere
1/2 cup chopped glazed pecans
mini graham cracker crusts
Add 2 packets gelatin and 1 tbsp warm water to small bowl and stir.
In a saucepan add caramel, brown sugar, vanilla, molasses and 1 cup warm water. Heat but do not boil.
Add the now solid gelatin mixture to the pan, stir until dissolved.
Let cool slightly, then add liqueur.
Pour into graham cracker pie crusts almost to the top, leaving room to add pecans. Add crushed pecans to jello and place in the fridge overnight or until firm.
If desired decorate with whipped cream and glazed pecan on top.
TIP: Whipped cream will melt quickly on jello so only do this step when you are about to serve.
Peppermint Patty Jello Shot
2 envelopes unflavored gelatin
1/2 cup cold water
1 1/2 cups boiling water
3/4 cup peppermint schnapps
3 drops green food dye
1 cup sweetened condensed milk
chocolate wafer cookies
In a bowl sprinkle 2 envelopes of gelatin over 1/2 cup cold water and let gelatin absorb the water. Add 1 1/2 cups boiling water and stir until dissolved.
Allow mixture to cool, then add peppermint schnapps. Stir in green dye.
Separate 3/4 cups of the jello mixture and pour in bottom of molds. (This makes the darker green color you see on top in the Pinterest version) Refrigerate until gelatin is set but not yet firm.
Meanwhile stir condensed milk into remaining gelatin mixture until smooth. Carefully spoon into molds over the first layer and refrigerate until firm.
Remove from mold and serve on top of a chocolate wafer.
TIP: The gelatin softened the wafer after only a short while. So if you don’t want your guests to have a soggy cookie be sure to assemble right before serving. I also had the idea that you could get them ready ahead of time and then add a second wafer to the bottom right when you are serving in order to keep that crunch.
More Fun Jello Shot Inspiration!
Watermelon Jello Shots
1 mini watermelon
1 cup vodka
1 cup boiling water
3 oz watermelon Jello
1 envelope unflavored gelatin
Cut the watermelon length wise and scoop out the center, leaving a little bit of the red flesh is fine, you don’t need to go all the way to the rind.
Boil one cup of water and add the Jello and unflavored gelatin and stir until dissolved. Then add vodka and stir again.
Add to watermelon half, filling completely to the top. Place in fridge overnight or until firm. Once firm cut into desired size wedges.
1 1/4 cup cold water
1 envelope unflavored gelatin
1/3 cup canned pumpkin pie mix
1/4 cup granulated sugar
1/2 cup spiced rum
1/2 cup heavy cream, chilled
mini graham cracker pie crusts
Pour 1 cup water into sauce pan. Add gelatin and allow to bloom for 1 to 2 minutes.
Turn heat up to medium and add pumpkin and sugar. Stir until combined. Remove from heat and allow to cool slightly.
Combine rum, remaining 1/4 cup of water and heavy cream in a separate bowl and slowly whisk into your pan to combine.
Pour into mini graham cracker pie crusts and refrigerate overnight or until firm.
Decorate with whipped cream if desired.