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Name: Thanksgiving Jello Shots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (3-ounce) box cranberry-flavored powdered gelatin; 3 cups water divided; 1 cup very cold vodka divided; 1 (3-ounce) box orange-flavored powdered gelatin; Whipped cream for serving; 24 Condiment cups with lids

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INGREDIENTS

1 (3-ounce) box cranberry-flavored powdered gelatin
3 cups water ; divided
1 cup very cold vodka ; divided
1 (3-ounce) box orange-flavored powdered gelatin
Whipped cream for serving
24 Condiment cups with lids

INSTRUCTIONS

Clear a space in your refrigerator so that a rimmed baking sheet can lay flat. Arrange the plastic cups in a single layer in the baking sheet.

Sprinkle the cranberry-flavored gelatin into a large heatproof bowl. Bring 1 cup of the water to a boil. Pour the boiling water over the gelatin and whisk until dissolved. Add 1/2 cup of water and 1/2 cup of vodka and whisk to combine.

Pour about 3/4 ounce of the cranberry mixture into each cup; the cups should be half-filled. Carefully transfer the tray with the condiment cups to the refrigerator and chill until set, 2 to 3 hours.

While the cranberry layer chills, make the orange gelatin mixture using the same method and amounts as the cranberry layer. Do not transfer the mixture to the cups yet — set aside the bowl at room temperature to cool for at least 1 hour. Once the cranberry layer has set, divide the orange gelatin evenly among the cups. Refrigerate until set, at least 4 hours. If you're not ready to serve yet, cover the cups — especially if you will be transporting them.

When ready to serve, remove from the refrigerator and top each shot with a small dollop of whipped cream.

RECIPE NOTES

Storage: The covered shots (without whipped cream) can be refrigerated for 7 to 10 days.

Unmolding jello shots: To serve the jello shots out of their cups, hold the cup upside down under warm running water for a few seconds until the shot slips out of the cup. Transfer to a serving platter and top with whipped cream.

NOTES

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Thanksgiving Jello Shots

1 (3-ounce) box cranberry-flavored powdered gelatin
3 cups water divided
1 cup very cold vodka divided
1 (3-ounce) box orange-flavored powdered gelatin
 Whipped cream for serving
24 Condiment cups with lids

Clear a space in your refrigerator so that a rimmed baking sheet can lay flat. Arrange the plastic cups in a single layer in the baking sheet.
Sprinkle the cranberry-flavored gelatin into a large heatproof bowl. Bring 1 cup of the water to a boil. Pour the boiling water over the gelatin and whisk until dissolved. Add 1/2 cup of water and 1/2 cup of vodka and whisk to combine.
Pour about 3/4 ounce of the cranberry mixture into each cup; the cups should be half-filled. Carefully transfer the tray with the condiment cups to the refrigerator and chill until set, 2 to 3 hours.
While the cranberry layer chills, make the orange gelatin mixture using the same method and amounts as the cranberry layer. Do not transfer the mixture to the cups yet — set aside the bowl at room temperature to cool for at least 1 hour. Once the cranberry layer has set, divide the orange gelatin evenly among the cups. Refrigerate until set, at least 4 hours. If you're not ready to serve yet, cover the cups — especially if you will be transporting them.
When ready to serve, remove from the refrigerator and top each shot with a small dollop of whipped cream.

RECIPE NOTES
Storage: The covered shots (without whipped cream) can be refrigerated for 7 to 10 days.

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Nutrition

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Serving Size: 1 (831g)
Recipe Makes: 1

Calories: 414
Calories from Fat: 400 (97%)

Amt Per Serving		% DV

	Total Fat 44.4g	59 %
	Saturated Fat 27.6g	138 %
	Monounsaturated Fat 12.8g
	Polyunsanturated Fat 1.6g
Cholesterol 164.4mg		51 %
Sodium 74mg		3 %
Potassium 90mg		2 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.3g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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