Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes
Kcal: 144 kcal per serving | Servings: Varies

Ingredients:

• 1 small box (3 oz) raspberry Jello
• 1 small box (3 oz) cook & serve vanilla pudding
• 12 oz Cool Whip, thawed
• 2 cups water

Directions:

1. Add 2 cups of water to a medium saucepan.
2. Add the vanilla pudding and bring the mixture to a boil over medium-high heat.
3. Once the mixture begins to boil, remove from heat and add the Jello.
4. Stir until well combined.
5. Pour the mixture into a large bowl and let it cool in the refrigerator for about 3-4 hours.
6. Whip in the Cool Whip with an electric mixer until smooth and creamy.
7. Divide into parfait dishes and serve.
8. Garnish with a few raspberries for an extra touch.

Tequila Sunrise Jello Shots are quick and easy to make in mere minutes and taste just like the classic cocktail, in a perfect party size. Serve them at pool parties and summer celebrations, each sweet sip is refreshing and delicious.

Prep Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 5 minutes
Course: Beverage, cocktail
Cuisine: American
Servings: 18 (2 oz.) jello shots
Calories: 90kcal

Ingredients

Cherry layer:

• 3 oz (1 box) Cherry flavored Jello gelatin
• 1 cup boiling water
• ¾ cup Tequila (I used Jose Cuervo Silver)
• ¼ cup Grenadine syrup

Orange layer:

• 3 oz (1 box) Orange flavored Jello gelatin
• 1 cup boiling water
• ½ cup Tequila (I used Jose Cuervo Silver)
• ½ cup fresh squeezed orange juice from 1-2 large navel oranges (pulp strained out)

Garnish:

• Maraschino cherries & Navel orange small wedges

Instructions

1. Place (18) 2 oz. sized, jello shot/condiment cups onto a rimmed tray and set aside.
2. You will need to make the cherry layer first by adding to a large mixing bowl, with a pour spout, the cherry flavored jello gelatin powder and boiling water. Stir to completely dissolve the gelatin powder.
3. To the cherry liquid add the tequila and grenadine syrup.
4. Stir to combine.
5. Carefully pour the cherry liquid into the bottom ⅓-½ of each of the 2 oz. plastic cups.
6. Refrigerate for 2 hours before proceeding with the orange layer.
7. For the orange layer add to a large spouted mixing bowl the orange flavored jello gelatin and boiling water.
8. Stir to completely dissolve the gelatin powder.
9. Add the tequila and fresh squeezed orange juice. Stir to combine.
10. Carefully pour the orange liquid on top of the cherry layer (make sure the cherry layer has completely set first) to fill each of the plastic cups.
11. Refrigerate for an additional 3-4 hours or until fully set.
12. Garnish each tequila sunrise jello shot with a small wedge of fresh orange and a maraschino cherry.

Notes

Storage:

To Store: You can store these Tequila Sunrise Jello Shots in the refrigerator for up to 2 weeks.
To Freeze: I do not recommend freezing these jello shots.

Tips:

When making layered shots be sure to let the first layer set fully before adding the second layer so you get a defined line between the layers.
I like to line up my shot glasses on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
This recipe is really easy to double or triple.
If you want to keep this recipe very simple, you can swap out the grenadine syrup for ¼ of the juice from the jar of the maraschino cherries. This will save you from having to purchase an item that you may not use otherwise. Grenadine syrup is used in a variety of other cocktails and has a long shelf life so it will not go to waste if you do choose to use it.
I purchased 3 large navel oranges for this recipe (for the juice and the garnish) but if you want to make these jello shots ahead of time, or want to omit the orange wedge garnish, then you can substitute a good quality pulp-free orange juice in place of squeezing your own juice.
I used a mid grade silver tequila for this recipe because it is mixed with the flavored gelatin. You can use a gold tequila also but I do suggest using one that you would drink in a standard cocktail. You do not need to use the expensive top shelf varieties but I would stay away from the really low end ones.

Nutrition

Calories: 90kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg

Ingredients
For the Jello Cubes
4 different flavours of jello
4 cups boiling water
For the Condensed Milk Jello
3 tablespoons gelatine powder
1/4 cup cold water
1 can condensed milk
1 cup hot water

Instructions
Start by preparing the four different flavours of jello, but dissolving each jello flavour into one cup of hot water each.
Let the jello set in separate containers in the fridge, for about 1 hour or so.
While the jello is setting, dissolve the gelatine powder in 1/4 cup of cold water.
Once its completely dissolved, add 1 cup of hot water and the condensed milk.
Mix until combined.
Cut the set jello into cubes and place randomly into a serving dish. I used a rectangular dish.
Now pour over the condensed milk mixture, and transfer the dish to the fridge to chill for 1-2 hours or until completely set.
When ready to serve, cut the broken glass jello with a sharp knife into cubes.
Serve immediately.