If you love pineapple and jellos and of course you need your weekend dose of cocktails… how about this!
They call it the Pineapple Jell-o Shots!
“Pineapple upside-down cake? Yum. Pineapple upside-down cake shots? Even better. Now here’s a pineapple upside-down recipe to really flip for: pineapple upside-down cake jello shots. Don’t mess around with all of those tiny plastic cups; you can make these easy jello shots right in a mini muffin pan.
And the cherry on top is, of course, an actual maraschino cherry suspended right in the middle of the jello. Your guests will have fun picking these up by the stem and popping them in their mouths — and before you know it, everyone’s going to be gettin’ jiggly with it.”
The red bottom layer is flavored with cherry grenadine, and the yellow top layer is pineapple juice and vanilla vodka–when you mix the two, they really taste just like cake. (But if you don’t like your jello shots that sweet, feel free to make these with plain vodka.)
How to Make Pineapple Upside-Down Jello Shots
What you need:
- 3/4 cup boiling water
- 1 box (3 oz) Jell-O™ pineapple
- 1 teaspoon unflavored gelatin
- 1/2 cup vodka
- 1/2 cup butterscotch schnapps
- 12 maraschino cherries with stems, drained
How to make it:
- Prepare 12 plastic shot glasses by spraying each lightly with cooking spray. With a paper towel, wipe all but a trace layer out. This step will help the jello shots to release later.
- In a medium size bowl with a spout, combine the gelatin and boiling water. Stir until the gelatin has dissolved.
- Add in the vodka and butterscotch schnapps.
- Drop a cherry into each plastic shot glass with the stem sticking out, then pour the gelatin mixture over the top.
- Place in the refrigerator until the gelatin has firmly set, three hours or more. To serve, set jello shots on counter at room temperature for a few minutes until they release easily when tipped out. Place on a serving tray and serve immediately.
