Multi-Layer Jello shots don’t only taste great, they look awesome and totally impressive. They aren’t difficult to do, either. Just follow the recipes and have fun, pretty simple. Also, if you have any ideas for different flavor combinations, just use the recipe as a guide and be creative!
Rocket’s Red Dare
First layer:
6 ounces water
One 3-ounce package raspberry Jello
5 ounces black currant vodka
½ cup fresh or frozen (thawed and rinsed) raspberries
Second layer:
2 ounces cold water
Two ½-ounce envelopes unflavored gelatin
4 ounces half-and-half
½ cup sugar
1 teaspoon vanilla extract
½ cup whipped cream
Third layer:
6 ounces water
3 ounces berry blue Jello
5 ounces black currant vodka
½ cup fresh or frozen (thawed and rinsed) blueberries
Makes 30 layered shots.
1. First layer: Bring water to boil in a small saucepan.
2. In medium, heatproof bowl, stir the raspberry Jello and boiling water until totally dissolved and allow to cool.
3. Add the vodka to the mix and stir until well combined. Stir in the raspberries and pour into a 9” x 13” pan. Refrigerate for about 15 minutes until slightly set. Or longer, if waiting for next layer to set.
4. Second layer: Pour the unflavored gelatin into a medium, heatproof bowl, and add cold water.
5. In a small saucepan, combine the half-and-half and sugar. Bring it to a boil, stirring constantly.
6. Add the boiling mixture and vanilla to the softened unflavored gelatin and stir until well combined. Allow to cool.
7. Fold the whipped cream into the mixture until well combined. Spoon the mix over your first layer in the pan, and return to the fridge for about 15 minutes.
8. Third layer: Bring water to a boil in a small saucepan.
9. In a medium, heatproof bowl, stir the berry blue Jello and boiling water until gelatin is completely dissolved and allow to cool.
10. Add the vodka and blueberries to the mix and stir well.
11. Spoon the mix over the second layer in your pan. Then return again to the fridge for about 3 – 4 hours until firm.
12. Use cookie cutter shapes or cut into 2-inch squares, making sure to press all the way down to the bottom of the pan.
Cosmopolitan Ice Cream – Great Bachelorette Party recipe
First layer:
1 cup cold chocolate milk
1 envelope unflavored gelatin
2/3 cup Godiva liqueur
1/3 cup crème de cacao
Second layer:
1 cup cold milk
1 teaspoon vanilla extract
1 envelope unflavored gelatin
½ cup vanilla vodka
½ cup vanilla schnapps
Third layer:
1 cup cold strawberry milk
1 envelope unflavored gelatin
½ cup crème de strawberry or strawberry schnapps
½ cup Tequila Rose
Makes 54 shots.
1. First layer: Put the chocolate milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
2. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
3. Add the Godiva liqueur and crème de cacao, and mix until well combined.
4. Pour mix into your little cups, only filling them 1/3 of the way full. Refrigerate about 1 hour, and then begin making the second layer.
5. Second layer: Put the milk and vanilla extract in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
6. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes
7. Add the vanilla vodka and vanilla schnapps, and mix until well combined.
8. Pour the mix into your little cups, filling them only 2/3 full. Back to the fridge for 1 hour. Then begin making the third layer.
9. Third layer: Put the strawberry milk in a small saucepan and sprinkle with the unflavored gelatin. Stir well, then allow to sit for 3 minutes.
10. Put the pan over medium heat and bring to boil, stirring frequently to make sure that the gelatin dissolves. Promptly remove from heat and allow to cool for 10 minutes.
11. Add the Tequila Rose and crème de strawberry, and mix until well combined.
12. Pour the mix into your little cups and fill them up the rest of the way. Refrigerate 2 – 3 hours until firm.
Tequila Surprise
First layer:
One 3-ounce package raspberry Jello
1 ½ cups water
½ cup berry vodka
Middle layer:
1 cup tequila
Third layer:
One 3-ounce package lemon Jello
1 ½ cups water
½ cup citron vodka
Makes 40 shots.
1. First layer: Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir together raspberry Jello and boiling water until gelatin in completely dissolved.
2. Add the berry vodka and mix well.
3. Fill your little cups up half way with the mix, and then refrigerate for 1 hour, then start the next layer.
4. Third layer: Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir together lemon Jello and boiling water until gelatin in completely dissolved.
5. Add the citron vodka and mix well.
6. Do NOT put it in the little cups yet. Let the mixture chill in the fridge for 30 minutes.
7. Middle layer and Assembly: Remove the half-full shots and the bowl with the third layer mix from the fridge. Pour 1 teaspoon tequila over the bottom layer in each shot cup.
8. Slowly fill the cups up the rest of the way with the third layer mixture in the bowl. Refrigerate shots for 2 hours until firm.
Aurora Borealis
First layer:
1 cup cold water
1 envelope unflavored gelatin
1 cup apple schnapps
1/3 cup Goldschlager
3 drops blue food coloring
3 drops red food coloring
Second layer:
1 cup cold water
1 envelope unflavored gelatin
¾ cup vanilla vodka
¼ cup vanilla schnapps
4 drops blue food coloring
Makes 40 shots.
1. First layer: Pour cold water into a small saucepan and sprinkle with unflavored gelatin and stir well. Then allow to sit for about 3 minutes.
2. Place pan over medium heat and bring to a boil, stirring frequently and making sure that the gelatin dissolves. Immediately remove from heat and allow to cool for about 10 minutes.
3. Add the apple schnapps, Goldschlager, and food coloring, and stir until well combined.
4. Fill your little cups halfway, and refrigerate for 1 hour, and then begin making the second layer.
5. Second layer: Pour cold water into a small saucepan and sprinkle with unflavored gelatin and stir well. Then allow to sit for about 3 minutes.
6. Place pan over medium heat and bring to a boil, stirring frequently and making sure that the gelatin dissolves. Immediately remove from heat and allow to cool for about 10 minutes.
7. Add the vanilla vodka, vanilla schnapps, and blue food coloring and stir until well combined. Refrigerate this mix for about 15 minutes.
8. Pour second layer mix onto the first layer in your little cups. Refrigerate 2 – 3 hours until firm.
Candy Cane Twist
First layer:
8 ounces water
Two ½-ounce enveloped unflavored gelatin
4 ounces vodka
3 ounces Rumple Minze
Second layer:
8 ounces water
One 3-ounce package cranberry-raspberry Jello
4 ounces cinnamon schnapps
4 ounces vodka
Makes about 20 layered shots.
1. First layer: Bring water to a boil in a small saucepan.
2. In a medium, heatproof saucepan, stir the boiling water and unflavored gelatin until dissolved.
3. Add the vodka and Rumple Minze to the mix and stir until completely combined and allow to cool.
4. Spoon 2 tablespoons of the mix into each of the little cups and refirgerate for about 15 minutes to let the gelatin slightly set.
5. Second layer: Bring water to a boil in a small saucepan.
6. In a medium, heatproof bowl, stir together the cranberry-raspberry gelatin and boiling water until dissolved and allow to cool.
7. Add the cinnamon schnapps and vodka to the mix and stir until completely combined.
8. Spoon 2 tablespoons of the cranberry-raspberry gelatin into each of the cups on top of the first layer. Then refrigerate for about 4 – 6 hours until firm.
Drunken Irishman
First layer:
1 cup water
One 3-ounce package apple Jello
1 cup apple Pucker
1 cup apple schnapps
Second layer:
1 cup water
One 3-ounce package orange Jello
¾ cup vanilla vodka
¼ cup vanilla schnapps
Makes 40 shots.
1. First layer: Bring water to a boil in a small saucepan. In a medium, heatproof bowl, stir the apple Jello and boiling water until the gelatin is totally dissolved.
2. Add the apple Pucker and schnapps, and stir until well combined.
3. Fill your little cups halfway, and then prop the cups up in the fridge in a way that they are tilted on a 45-degree angle. Refrigerate for 1 hour, and then begin making the second layer.
4. Second layer: Bring the water to a boil in a small saucepan. Then, in a medium, heatproof bowl, stir together orange Jello and boiling water until gelatin is well dissolved.
5. Add the vanilla vodka and vanilla schnapps, and stir until well combined. Refrigerate this mix for about 15 minutes.
6. Pour second layer mix onto the first layer in your little cups. Just fill to the top, and let it sit level in your fridge. Refrigerate 2 – 3 hours until firm.
