J is for: Jolly Jello Shots

For the red layer: (santa hats)

• 1 cup water
• 1 (3 ounce) box of red jello (I like sugar-free cherry)
• 1/2 package of plain Knox gelatin (one teaspoon)
• 1/4 cup cold water
• 3/4 cup vodka (I used Pinnacle Whipped)
• special mold needed: silicone pyramid

For the white layer: (santa hats)

• 1/4 cup coconut milk
• 1/4 cup water
• 1 package plain Knox gelatin (2 teaspoons)
• 3 tablespoons sugar
• 1/2 cup Pinnacle Whipped vodka

For the green trees:

• 1 (3 ounce) box lime jello (I like sugar free)
• 1/2 package plain Knox gelatin (one teaspoon)
• 1/4 cup cold water
• 3/4 cup vodka (I would suggest a flavored one)
• special mold needed: tree shaped silicone
• star confetti
• assembly gelatin (1/2 cup water and 1/2 envelope gelatin)
• coconut

to make them stronger, you can use one cup of vodka and no cold water

For the red layer:

1. Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add cherry gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka.

For the white layer:

1. Pour coconut milk into a small saucepan and then sprinkle one packet of Knox gelatin on top. Let sit a minute or two, then turn on medium heat and stir until gelatin is dissolved, about five minutes. Add sugar and continue heating and stirring until completely dissolved. Remove from heat and wait until the mixture is room temperature and then add 1/2 cup of vodka.

For the santa hats:

1. Lightly spray molds with cooking spray and wipe out with a clean paper towel (this will leave just enough residue to help loosen them later). Set mold on a moveable, flat surface, such as a cookie sheet.
2. Pour or spoon about 1/2 teaspoon of the white mixture into each pyramid mold cavity. Refrigerate and allow to set for about 30 minutes.
3. After white mixture has set, add about a tablespoon of the room temperature red mixture, return to refrigerator until set, about another 30-40 minutes.
4. Once red mixture is set, spoon about a teaspoon of the white mixture into the molds to make the “trim,” filling all the way to the top. (Note: you might have to give the white mixture a stir after it’s been sitting out for a bit or even pop in the microwave for a couple seconds if necessary before adding). Refrigerate several hours or overnight. (Unless you have multiple molds, you will have leftovers, which I used to make a rectangular, layered jello shot).

For the green trees:

1. Lightly spray molds with cooking spray and wipe out with a clean paper towel (this will leave just enough residue to help loosen them later). Set mold on a moveable, flat surface, such as a cookie sheet.
2. Pour 1 cup of water into a small saucepan. Sprinkle with 1/2 envelope of plain gelatin and allow to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Add lime gelatin and stir until dissolved. Stir in 1/4 cup cold water, and then the vodka.
3. Pour in molds and refrigerate several hours or overnight.

For garnishing trees:

1. An hour or two before serving, prepare the assembly gelatin by pouring the water in a saucepan and sprinkling with the 1/2 envelope of gelatin. Allow to soak for a minute or two. Heat over low heat, stirring occasionally, until dissolved. Allow gelatin to cool to room temperature.
2. Using a fork or tweezers, dip stars in assembly gelatin and onto tops of trees. Sprinkle with coconut and return the trees to the refrigerator for about an hour before serving.

For red, white and green shots without molds:

1. Make each layer as described above. Pour red mixture into a loaf or square brownie pan. Refrigerate and allow to set for about an hour. Add next layer (I did white next), and allow to set for another hour. Add third layer (green) and set for several hours or overnight. Gently remove jello from pan and cut into rectangular shapes and serve on a platter.