Pineapple Upside Down Cake Jello Shots
Dive into the perfect fusion of tropical flavors with these Pineapple Upside Down Cake Jello Shots!This recipe makes about 12 (2-oz) cups or 24 mini shot cups (1-oz).
Servings 12
Calories 94kcal
Ingredients
For the Red Layer
- 1 3-oz box cherry jello
- 1 cup boiling water
- ½ cup Vanilla Vodka chilled
- ½ cup Amaretto chilled
- 12 maraschino cherries with stems
For the Yellow Layer
- 1 3-oz box pineapple jello
- 1 cup boiling water
- ½ cup Malibu Coconut Rum chilled
- ½ cup canned pineapple juice chilled
- 1 tsp fresh lime juice
Instructions
- Place the hot boiled water into a large measuring cup/jug and add the cherry jello. Whisk well to dissolve. Add the chilled Vanilla Vodka, and Amaretto, and whisk well to combine.
- Place 12 (2-oz) jello shot cups onto a tray and pour the jello into each cup to about halfway full. Place the tray of jello cups into the refrigerator to partially set for 30 minutes.
- Remove the cups from the refrigerator and add a maraschino cherry to each cup. Return the cups to the refrigerator to set for 2 hours.
- Place the hot boiled water into a large measuring cup/jug and add the pineapple jello. Whisk well to dissolve. Add the Malibu Coconut Rum, canned pineapple juice, and fresh lime juice, and whisk well to combine.
- Remove the cups from the refrigerator and pour pineapple jello on top of the cherry jello layer, filling to the top of each cup. Return the filled cups to the refrigerator to set for 2 hours (or overnight). Serve and enjoy!
Notes
To make it without alcohol, replace the half-cup Malibu rum with cold water.
Nutrition
Serving: 1 | Calories: 94kcal | Carbohydrates: 11g | Fat: 4g | Saturated Fat: 4g | Sodium: 44mg | Fiber: 2g | Sugar: 8g