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Wednesday, July 4, 2012

JINGO Jell-O Shots


Let's take a break from politics and celebrate our shared history.

JINGO Jell-O Shots
Makes 36 shots

It's cool to be patriotic!

24 clear plastic shot glasses
2-3/4 cups boiling water, divided
1 pkg. red gelatin
3/4 cup red liqueur (Raspberry Pucker or Cherry Brandy)
3/4 cup clear liquor (Creme de Cacao or vodka)
1 envelope unflavored gelatin
1/2 cup sweetened condensed milk
1 pkg. blue gelatin
¾ cup blue liqueur (Blue Curacao)

Place shot glasses on flat tray.

Add 1 cup boiling water to red gelatin in 2 cup glass measure with spout; stir 2 min. until completely dissolved. Stir in raspberry liqueur.  Pour evenly into shot glasses 1/3 full.  Chill 1 hour or until set.  Clean measuring cup.

Pour clear liquor into measuring cup.  Sprinkle unflavored gelatin over the liquor; let stand 2 minutes. Add 3/4 cup boiling water and stir 2 minutes or until gelatin is completely dissolved.  Stir in sweetened condensed milk.  Pour white mixture evenly over firm red layer.  Refrigerate 1 hour or until set.  Clean measuring cup.

Add remaining 1 cup boiling water to blue gelatin in measuring cup; stir 2 min. until completely dissolved. Stir in blue liqueur.  When blue mixture is room temperature and white layer is set, pour blue gelatin mixture evenly over white layer. 

Refrigerate 2 hours or until firm.  Serve with toothpicks.


Note:
The Cream de Cacao makes the shot taste like a raspberry (or cherry) - orange  Dreamsicle.  Yum!



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