Cherries and Cream Jello Shots
These cherries and cream jello shots feature alternating layers of creamy vanilla and bold cherry gelatin. They’re sweet, boozy and topped with a cherry for a fun finish. Serve them chilled for a crowd-pleasing treat.
Servings: 16 shots
Equipment
- Saucepan Small
- Shot Glasses 2-Ounce
Ingredients
For the Red Layers
- 1 Cup water
- 3 Ounces 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
- 3 Ounces gelatin cherry-flavored, such as Jell-O Cherry Gelatin
- 1 Cup rum vanilla-flavored, such as Cruzan Vanilla, chilled
Optional Garnishes
- 16 maraschino cherries with stems
Instructions
Make the Red Mixture
- 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.
Make the Pink Mixture
- 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.
Assemble the Jello 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.
Notes
Let each layer cool: Avoid pouring warm gelatin onto a set layer to prevent melting.
Use a pourable container: This makes layering neater and faster.
Keep it level: Place your shot glasses on a flat tray before moving them to chill
Use a pourable container: This makes layering neater and faster.
Keep it level: Place your shot glasses on a flat tray before moving them to chill
Nutrition
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
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