Jello Shot Cake Food

SKIP 'N GO JELLY SHOTS

Steps:

• Pour the lemonade into a small saucepan. Add the sugar if using (depending on how sweet the lemonade is, you can choose to add sugar to make the shots sweeter). Sprinkle with the gelatin and allow it to soak for a minute or two. Heat over medium heat, stirring constantly, until the sugar and gelatin have completely dissolved.
• Combine the lemonade mixture with the beer and vodka in a large liquid measuring cup with a pouring spout.
• Put 16 clear plastic 1-ounce shot glasses on a baking sheet. Pour the lemonade mixture into the glasses, filling them about three-quarters full. (You should have 1/2 to 3/4 cup liquid remaining in the measuring cup.) Refrigerate the shots until just lightly set, 30 to 60 minutes. Leave the remaining lemonade mixture out at room temperature.
• To create the foam: Add 1 tablespoon of the coconut cream to the remaining lemonade mixture. With the whisk attachment on an immersion blender or hand mixer, whisk the mixture until foamy. Spoon into the tops of the lightly set shots and refrigerate another 2 to 3 hours. If the foam starts to get thin, add another tablespoon of the coconut cream to the remaining lemonade mixture and repeat the process.

JELLO SHOTS

Steps:

• Boil cup of water.
• Empty jello powder into a large mixing bowl and add the boiling water.
• Continue stirring for two minutes or until the jello is completely dissolved.
• Add in the 1/2 cup of cold water and 1/2 cup of vodka.
• Stir until mixed and pour into 2oz. cups filled 1/2 to 3/4 of the way.

JELLO SHOT CAKE RECIPE - (4.2/5)

Steps:

• Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two. Heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes. Remove from heat. Stir in 1/2 cup cold alcohol pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10 to 15 minutes place rest of jell-o mixture into bowl place in refrigerator for 5 minutes. Take bowl out add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan place back in refrigerator. Wash all your utensils and start over with next flavor. NOTE: As the pan chills more and the layers get thinner it will go faster to add next layer. If it feels slightly tacky to the touch it is ready. If it's not set enough the layers will "bleed" through, if it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm water for 10 seconds, remove and jiggle pan, if it looks like it's coming away from the edges it's ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!

CHRISTMAS JELL-O SHOTS

Steps:

• For the lime layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the lime gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Divide evenly among 34 plastic shot glasses (1-ounce glasses). Refrigerate until the gelatin has set, about 45 minutes.
• For the strawberry layer: Heat 1 1/2 cups water in a small saucepan (or in a heatproof bowl in the microwave) until just simmering. Pour the strawberry gelatin powder into a medium bowl, then add the hot water. Stir until the powder has completely dissolved, about 2 minutes. Stir in the rum until combined. Transfer to a large liquid measuring cup. Carefully pour this mixture on top of the set lime layer in each shot glass, then return the glasses to the refrigerator to set completely, about 2 hours.
• For the topping: Meanwhile, with an electric mixer on medium speed, whisk the cream in a large bowl until it holds stiff peaks. Cover and refrigerate until ready to serve.
• Pipe or dollop the whipped cream on each shot, then decorate lightly with sprinkles. Serve chilled.

JELLO SHOT CAKE

Steps:

• . Bake cake mix according to package directions.
• Dissolve Jello in 1 cup boiling water and 1/2 cup liquor.
• Let cake and Jello cool.
• Prick cake all over with a fork.
• Pour Jello mixture over cake; refrigerate 1 hour.
• Beat pudding and milk.
• Add vanilla and syrup.
• Fold in Cool Whip.
• Spread on cake and chill.
• Tried with orange jello, pineapple jello and lemon jello, using other extracts and flavorings and they all are wonderful. Also you can sub vodka, coconut rum, instead of rum.

BIRTHDAY CAKE JELLO SHOTS

Steps:

• Warm the milk in a saucepan over low-medium heat and add the unflavored gelatin. Mix together with a whisk until all the gelatin is dissolved.
• Add the milk, vodka, and the Godiva liquer in a bowl. If you have a few bits of gelatin left that aren't dissolved, you can strain the milk before adding to the other ingredients. Mix together and transfer the mixture into a pourable container.
• Pour the mixture into your silicone molds, and place in the fridge for 2-3 hours until set (keep the mold on a flat surface like a small cutting board so you can place the board inside the fridge). When firm, insert a toothpick between the jello and the sides of the mold, and go all the way around the mold to gently separate the jello from the sides. Push up from the bottom of the mold until the jello shot is removed from the mold. To serve, place the jello shots on a bed of sprinkles, and garnish with whipped cream and more sprinkles.

SPIKED RAINBOW RIBBON SALAD

Steps:

• Place the bottle of liquor in the freezer for several hours before beginning recipe.
• Lightly spray bundt pan or gelatin mold with non stick cooking spray (I used a 10 cup bundt pan). Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
• Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Whisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved (I find the sugar free mix dissolves much faster than the regular).
• Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
• Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important - if the layers set up too much, the next layer won't bond appropriately.
• Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important - the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
• Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
• Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
• After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose. If not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.

VODKA JELLO SHOTS

Steps:

• Layout plastic cups on a baking sheet without the lids on. Set aside.
• Pour the gelatin mix into a medium mixing bowl or 4-cup liquid measuring cup. Pour the boiling water into the bowl and whisk until gelatin is completely dissolved. Pour in the vodka and cold water and whisk once more to combine.
• Pour the jello mixture into the plastic cups, filling about 3/4 full so there is room for the lid to be put on later.
• Refrigerate the shots for 2-3 hours or until set. Put a lid on each cup and store in the fridge until ready to serve.

JELLO SHOT POKE CAKE "ADULTS ONLY"

Steps:

• 1. Mix the Pkg. cake mix according to the box directions but cook it in a Bundt pan. 350° for 38-43 minutes. Cool.
• 2. To make the Jello Shots mix the package of Jello with boiling water until all the Jello is dissolved ; add liquor of your choice.( I like vodka or rum )
• 3. Remove the cake from the pan ; Wash and dry the pan and spray with veg. spray so the cake won't stick to the Bundt pan ; Put the cake back in the pan.
• 4. Poke holes in a zig zag pattern around the cake , about 1" apart with the handle of a wooden spoon and Carefully pour the Jello in the holes.
• 5. Place the cake in the refrigerator to set the Jello for about 3-4 hours. Invert onto a plater ; and serve :)
• 6. I like to mix up 2 different flavors of Jello ( Don't mix the flavors of alcohol )and pour a different flavor in every other hole ; makes it prettier and more potent ...enjoy