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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for cherries and cream layered jello shots for Valentine's day or Galentine's made with cherry rum and vanilla rum.

Cherries and Cream Layered Jello Shots

5 from 6 votes
Course: Drink
Cuisine: American
Keyword: cocktail, Valentine's
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 shots
Calories: 100kcal
Author: Bella Bucchiotti
These cherries and cream layered jello shots for Valentine's Day are especially perfect! Whether you want to make layered rum jello shots for your beloved or for Galentine's these Valentine's shots made with cherry rum and vanilla rum are sure to go down well.
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For the red layers

  • 1 Cup water
  • 1 3 ounce gelatin cherry-flavored, such as Jell-O Cherry Gelatin*
  • 1 Cup rum cherry-flavored, such as Cruzan Black Cherry, chilled 

For the pink layers: 

  • 1 Cup evaporated milk
  • 1 3 ounce gelatin cherry-flavored, such as Jell-O Cherry Gelatin*
  • 1 Cup rum vanilla-flavored, such as Cruzan Vanilla, chilled 

For the garnish (optional): 


For the red layers: 

  • In a small saucepan, over medium-high heat, add water and bring to a low boil. Remove from heat.
  • Mix in 3-ounces of cherry gelatin and whisk until completely dissolved. Add cherry-flavored rum. Transfer to a heatproof container with a pour spout such as a glass measuring cup. Set aside at room-temperature. 

For the pink layers: 

  • In the same small saucepan, over medium heat, add evaporated milk. Continue whisking and warming until milk just begins to steam. The evaporated milk can scorch easily so make sure you keep stirring as its heating! Remove from heat.  
  • Whisk in 3-ounces of cherry gelatin, stirring until dissolved. Add vanilla-flavored rum. Stir to mix. Transfer into another heat-proof container with a pour spout. Set aside at room-temperature. 

To assemble the shots: 

  • For the first layer (I like to make 8 that start with the red layer and the other 8 starting with the pink layer), add about 3 teaspoons to a 2-ounce disposable shot glass. Place into the freezer for about 10 minutes or until the top of the gelatin is firm. You should be able to touch the top of the Jell-O with your finger and it should not stick. 
  • Before pouring your next layer, assure that it is at room temperature. This prevents bleeding of the colors into the other layers. Add enough of the next layer to match the width of the first layer. Again, place in the freezer for 10 minutes. Continue this process for each layer until you have four layers.  
  • For the fifth and final layer, add a maraschino cherry to the top with the stem directed toward the outside of the glass. When the cherry is in place, pour the final layer around the cherry until the liquid reaches the top of the shot glass. You can readjust the cherry at this time, if needed. Refrigerate for at least 1 hour. 


Calories: 100kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg


Store Jell-O shots on a tray, covered with plastic wrap, for up to 2 days. Though they will last much longer in the fridge, the colors will start to blend into each other into day 3.
*To save money, buy a 6-ounce box of cherry gelatin and divide the box in half by weighing out two 85-gram portions.
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.