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Add 2/3 cup boiling water to Berry Blue mix in a small bowl. Stir 2 minutes until completely dissolved. Let cool until mixture starts to thicken.
Spray shot glasses with cooking spray to keep Jello from sticking. Spoon berry Jello into shot glasses (2-3 tsp. in each). Refrigerate 15 minutes until set but not firm.
Meanwhile, sprinkle unflavored gelatin packet over 1/4 cup of the milk in medium bowl, let stand for 5 minutes. Bring remaining 3/4 cup milk to a boil in a saucepan. Remove from heat, add sugar and vanilla. Add to milk/gelatin mixture and stir until gelatin is completely dissolved. Cool 10 minutes.
While milk gelatin mixture is cooling, mix Cherry Jello mix with 2/3 cup boiling water, stir until dissolved and let cool.
Once milk gelatin mixture is cool, add 2-3 tsp. to each shot glass. Refrigerate about 10 minutes. Insert maraschino cherry stem up into white gelatin mixture. Refrigerate 2 minutes. (I had a bit of trouble getting the stems to stay up).
Cover with 2-3 tsp. of cooled Cherry Jello and refrigerate 2 hours or until firm. Can remove from shot glasses before serving or serve as is.
Note: The timing was a bit tricky on this so don't try to multi-task. If the Jello is added to the glasses while too warm, it will mix with the previous color, if added too late it won't set nicely.
Reduce boiling water used when making Cherry and Berry Blue Jello to 1/2 cup each. Once the Jello has started to cool add 1/4 cup vodka to each mixture. Don't add vodka with the boiling water or you may boil the alcohol out. Continue as directed.
Note: "Adult" version has significantly less vodka than a traditional jello shot. The kick is in the cherry.
By Stephanie from Hillsboro, OR