3 oz. package cherry Jell-O
8 oz. (1 cup) boiling water
4 oz. crème de cacao
Maraschino cherries, with or without stems
4 oz. white rum
Chocolate “Magic Shell” ice cream topping
Spray can of whipped cream

Soak cherries in rum for at least 24 hours. Add some maraschino cherry juice if you need extra liquid to cover the fruit. Place one cherry in each empty Jell-O shot cup. Mix cherry Jell-O and hot water, let cool to room temperature, then add crème de cacao and ½ cup reserved rum mixture from cherries. Pour into cups so that cherries are submerged. Chill until firm. Cover with a thin layer of chocolate topping and place in freezer for 2 minutes. Top with whipped cream and serve immediately.

 

Margarita Jell-O Shot
3 oz. package lime Jell-O
8 oz. (1 cup) boiling water
4 oz. tequila
4 oz. sweet and sour or Margarita mix
Substitute watermelon Jell-O for lime for a melon margarita.

Strawberry Daiquiri Jell-O Shot
3 oz. package wild strawberry Jell-O
8 oz. (1 cup) Boiling water
6 oz. white rum
1 oz. sweet and sour or Margarita mix

Fuzzy Navel Jell-O Shot
3 oz. package orange Jell-O
8 oz. (1 cup) boiling water
2 oz. vodka
6 oz. peach schnapps

Cherry Amaretto Jell-O Shot
3 oz. package cherry Jell-O
8 oz. (1 cup) boiling water
2 oz. cold water
6 oz. amaretto

Sex on the Beach Jell-O Shot
3 oz. package orange Jell-O
8 oz. (1 cup) boiling cranberry juice
3 oz. peach schnapps
5 oz. vodka

Vegan Fuzzy Navel Gelatin Shot
2 Tbsp. vegetarian gelatin or agar agar
1 cup boiling orange juice
4 oz. vodka
4 oz. peach schnapps

Vegan Margarita Gelatin Shot
2 Tbsp. vegetarian gelatin or agar agar
1 cup boiling limeade
4 oz. tequila
4 oz. margarita or sweet and sour mix