Patriotic Jell-O Shots

Recipe

Drink
Patriotic Jell-O Shots

Primary Media

Red, white, and blue jello in shot glasses

User Rating

3.5 out of 5 stars
Rate it:
44 ratings

Recipe Data

10
Servings
20min
Prep
9hr20min
Total

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    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 (6-oz.) pkg. berry blue Jell-O
    1 (6-oz.) pkg. strawberry Jell-O
    2 packet(s) Knox unflavored gelatin
    1 (14-oz.) can sweetened condensed milk
    2 ½ c. boiling water, divided
    2 ½ c. cold water, divided
    Fresh cherries, for garnish

    Things To Grab

    • 3 medium bowls
    • Whisk
    • 6 to 10 dessert shooter glasses

    Directions

    1. For the blue layer: combine berry blue Jell-O with 1 cup boiling water in a medium bowl, stirring to dissolve. Add 1 cup cold water; stir to incorporate. Divide mixture between glasses, pouring to fill bottom third of each glass. Chill mixture until set, about 3 hours

    2. For the white layer: combine sweetened condensed milk with 1 cup boiling water. In a separate bowl, sprinkle unflavored gelatin over 1/2 cup cold water. Let stand for 2-3 minutes, then add 1/2 cup boiling water to dissolve gelatin. Add gelatin mixture to condensed milk; stir to combine. Let mixture cool to room temperature then pour over set blue Jell-O until glass is two-thirds full. Chill until set, about 3 hours.

    3. For the red layer: combine strawberry Jell-O with 1 cup boiling water, stirring to dissolve. Add 1 cup cold water, stir to incorporate. Pour mixture over set white layer to fill remaining third of glasses. Chill until set, about 3 hours.

    4. To serve, top each glass with fresh cherries, if desired.

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 15mg
    • Sodium: 190mg
    • Total Carbohydrates: 51g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 2%
    0%
    Vitamin C 2%
    0%
    Iron 0%
    0%
    Calcium 10%

    Recipe Source:

    From the week of June 26, 2017