These dessert-style recipes will have you DROOLING! They turn regular jello shots into a confectioner's dream. Everyone deserves to indulge a little here and there, so why not share the moment with all of your friends? These recipes take a little more effort to make than the others, but the end result is totally worth it! Great for social gatherings (Like Bachelorette Parties) or to enjoy alone!
Oh Yeah!
12 vanilla wafers, crushed
1 cup cold milk
1 envelope unflavored gelatin
1/3 cup buttershots
1/3 cup Frangelico
2 tablespoons butterscotch topping
One 3.5-ounce snack-size container butterscotch pudding
2 – 3 teaspoons chocolate Magic Shell
Garnish: (optional) 1 tablespoon chopped nuts, 1 tablespoon
grated chocolate
Makes 20 shots.
1. Pour the milk into a small saucepan and sprinkle with
unflavored gelatin. Stir well and the allow to sit for 3
minutes.
2. Put the pan over medium heat and bring to a boil, stirring
well to make sure that the gelatin dissolves. Promptly
remove pan from heat and allow to sit for about 10
minutes.
3. Add the buttershots, Frangelico, butterscotch topping,
and butterscotch pudding and mix until well combined.
4. Fill your little cups half way with this mix, and then
refrigerate for 1 hour. The other half of the mix should
be left in your bowl. Cover it and let it sit at room
temperature.
5. Remove the cups from fridge and carefully squeeze a
nickel-size drop of Magic Shell into the center of each shot.
Try to do that, so that the Magic Shell doesn’t reach the
sides of the cup. If it does, it may make doing the shots a
little harder.
6. Place the shots into either the freezer for 5 minutes or
the fridge for 15 minutes to let the Magic Shell harden.
7. Stir the remaining part of the mix in the bowl and then fill
your shots up the rest of the way with it. Refrigerate 1 – 2
hours until firm.
8. If garnishing, before you serve the shots of Oh Yeah,
sprinkle each one with a few nuts and grated chocolate.
Chocolate Peanut Butter Heaven
½ cup cold water
½ cup cold milk
1 envelope unflavored gelatin
2 tablespoons smooth peanut butter (not the all-natural
variety)
½ cup chocolate vodka
¼ cup amaretto
1 tablespoon chocolate syrup
Makes 16 – 18 shots.
1. Place water and milk in a small saucepan and sprinkle
with unflavored gelatin. Stir well and allow to sit for 3
minutes.
2. Put the pan over medium heat and bring to a boil. Stir
frequently to ensure that the gelatin dissolves. Promptly
remove from heat and add the peanut butter, incorporating
it well. Then allow the mix to cool.
3. Add the chocolate vodka, amaretto, and chocolate sauce,
and mix
until well combined.
4. Pour the mix into your little cups and refrigerate 2 – 4
hours until firm.
Caramel Apple Orgasm
One 3-ounce package apple Jello
1 cup water
½ cup apple schnapps
½ cup vodka
20 or more apple slices
Carmel dessert topping
Garnish: (optional) can of whipped cream, package of chopped
nuts
Makes 20 shots.
1. In a small saucepan, bring water to a low boil.
2. Pour apple Jello into a medium heatproof bowl. Then add the
boiling water and stir until the gelatin is dissolved. Allow to
cool.
3. Add the apple schnapps and vodka to the cooled mixture. Stir
until well combined.
4. Pour mix into your little cups, leaving about ½ inch of room at
the top. Put an apple slice into each shot. Chill until firm,
about 4 – 6 hours.
5. Before serving, pour a layer of caramel dessert topping into
each one. If garnishing, add crushed nuts and whipped cream.
Chocolate Minthe
1 cup cold chocolate milk
1 envelope unflavored gelatin
2/3 cup crème de menthe
1/3 cup crème de cacao
Garnish: (optional) 48 – 54 chocolate chips, 16 – 18 fresh mint
leaves
Makes 16 – 18 shots.
1. Put the chocolate milk into a small saucepan and sprinkle
with unflavored gelatin. Stir well, then allow to sit for 3
minutes.
2. Place the pan over medium heat and bring to a boil, stirring
frequently to make sure that the gelatin totally dissolves.
Promptly remove from heat and allow to sit for 10 minutes.
3. Add the crème de menthe and crème de cacao, mixing until
well combined. If garnishing, place three chocolate chips in
the bottom of your little cups before filling them.
4. Pour the mix into the cups and refrigerate 2 – 4 hours until
firm. Place a mint leaf on the top of each shot before
serving.
1 cup cold milk
1 envelope unflavored gelatin
½ cup vanilla schnapps
¼ cup vanilla vodka
¼ cup Frangelico
2 tablespoons instant vanilla pudding
4 – 4 ½ teaspoons packed brown sugar
Makes 16 – 18 shots.
1. Pour the milk into a small saucepan and sprinkle with
unflavored gelatin. Stir well, and allow to sit for about 3
minutes.
2. Put the pan over medium heat and bring to a boil, stirring
frequently to make sure that the gelatin totally dissolves.
Promptly remove from heat and allow to sit for 10
minutes.
3. Add the vanilla schnapps, vanilla vodka, Frangelico, and
instant
pudding mix and mix until well combined.
4. Put ¼ teaspoon into the bottom of each little cup. Then
pour mixture into your little shot cups and refrigerate for
2 – 4 hours until firm.
Happiness
One 3-ounce package wild strawberry or strawberry Jello
¾ cup water
¾ cup champagne or Asti Spumante
½ cup crème de strawberry
Garnish: 10 fresh strawberries, 1 can whipped cream
Makes 20 shots.
1. Put gelatin in a heat-resistant bowl. Bring water to a boil,
then pour over the strawberry Jello, stirring until dissolved.
2. Add the alcohol and mix well.
3. Pour the mix into your cups and refrigerate for about 15
minutes, until gelatin is slightly firm. While you wait, cut
strawberries in half and set aside.
4. Use a chopstick to push the strawberry halves into the
center of the shot. Return shots to the fridge for 2 – 4
hours until completely firm.
5. Add the whip cream to the top of the shots and enjoy!
Drunken Gonuts
Mexican syrup:
1 ½ cup water
1/3 cup packed brown sugar
Peel of an orange, roughly chopped
2 cinnamon sticks, broken into pieces
Shots:
2/3 cup Mexican syrup
2/3 cup chilled coffee
1 envelope unflavored gelatin
½ cup vanilla rum
4 tablespoons tequila
18 – 20 donut holes
Makes 20 shots.
1. Mexican syrup: Put the water, brown sugar, orange peel
and cinnamon into a small saucepan, and bring the mix to a
boil over medium heat. When it begins to boil, reduce the
heat so that the mixture just simmers.
2. Allow to simmer for about 15 minutes or until the liquid is
reduced by half. Cool the mix and strain.
3. Place the liquid in an airtight container and store in
refrigerator until it’s ready to be used. It can last up to 5
days before going bad.
4. Shots: Put the Mexican syrup and coffee in a small saucepan
and sprinkle with unflavored gelatin. Stir well and then allow
to sit for about 3 minutes.
5. Place the pan over medium heat and bring to a boil, stirring
frequently to make sure that the gelatin totally dissolves.
Promptly remove from heat and allow to cool for 10
minutes.
6. Add the vanilla rum and tequila, stirring until well
combined.
7. Pour the mix into your little cups while leaving ½ inch of
space at the top of each cup. Refrigerate for 40 minutes.
8. Remove from fridge and place one donut hole in each shot
cup, pressing it down so that half of it is submerged in the
mix, and half is above it. Return to refrigerate for 1 -2 hours
until firm.
One 3-ounce package apricot Jello or peach Jello
1 cup water
½ cup vodka
¼ cup peach schnapps
2 tablespoons Chambord
One 3.5 ounce container of tapioca pudding
Makes 22 – 24 shots.
1.
Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together apricot Jello,
peanut butter and boiling water until gelatin is totally
dissolved and peanut butter
is evenly distributed.
3. Add the vodka, peach schnapps, Chambord, and tapioca
pudding to the bowl and stir until well mixed.
4. Pour mix into your little cups and refrigerate 2 – 4 hours
until firm.
Cordial
1 cup cold milk
1 envelope unflavored gelatin
One 1.25-ounce package instant hot cocoa mix
½ cup Tequila Rose
1/3 cup Godiva Liqueur
1 tablespoon Cointreau
52 – 56 chocolate cordial cup, chilled, (or 48 – 56 chocolate
chips)
Garnish: (optional) One 7-ounce can whipped cream
Makes 52 – 56 cordial shots, or 16 – 18 regular shots.
1. Pour the milk into a small saucepan and sprinkle with
unflavored gelatin. Stir well, then allow to sit for about 3
minutes.
2. Place pan over medium heat and bring to a boil, stirring
frequently to make sure gelatin totally dissolves. Promptly
remove from heat and allow to cool for 10 minutes.
3. Add the Tequila Rose, Godiva liqueur, and Cointreau, stirring
until well combined. Refrigerate for 20 minutes.
4. Divide the mix among the chocolate cups and chill in
refrigerator 1 – 2 hours until firm.
5. If not using cordial cups, place 3 chocolate chips in the bottom
of 16 – 18 one-ounce cups and fill with gelatin mixture.
Refrigerate 2 – 4 until firm. If garnishing, top with whipped
cream.
Twink-E-Dink Party Cake
One 3-ounce package strawberry Jello
1 cup water
½ cup crème de strawberry
¼ cup brandy
¼ cup peach schnapps
2 Twinkies
Cooking Spray
Garnish: (optional) One 7-ounce can whipped cream, 8 – 12
fresh
strawberries
Cake serves 4 – 6.
1.
Bring water to a boil in a small saucepan.
2. In a medium, heatproof bowl, stir together the strawberry
Jello
and boiling water until gelatin is totally dissolved.
3. Add the crème de strawberry, brandy, and peach scnapps to
the
bowl, and mix until well combined.
4. Lightly spray a rectangular 3-cup plastic container with
cooking
spray. Pour the mixture into the
container.
5. Unwrap the Twinkies and submerge them, with their
bottom sides sticking up. Keep gentle pressure on the
Twinkies until they absorb enough gelatin so that the
bottoms of them
are flush with the top of the gelatin.
6. Refrigerate 4-5 hours until firm. Invert the gelatin onto a
plate. Cut the Twink-E-Dink with into slices with a knife that
has
been warmed in hot water.
7. Serve on plate and garnish with whipped cream and
strawberries.
¼ cup cold water
¼ cup room-temperature coffee
1 envelope unflavored gelatin
¼ cup Godiva liqueur
¼ chocolate vodka
2 tablespoons Cointreau
3 HoHos, 2 unwrapped
Cooking Spray
Garnish: (optional) One 7-ounce can whipped cream
Cake serves 4 – 6.
1. In a small saucepan, mix together coffee and water and
sprinkle with unflavored gelatin. Stir together and then allow
to sit for 3 minutes.
2. Place pan over medium heat and bring to a boil, stirring
frequently to make sure that the gelatin dissolves. Promptly
remove from heat and allow to sit for 10 minutes.
3. Add the Godiva liqueur, chocolate vodka, and Cointreau, and
stir
until well combined.
4. Lightly spray a rectangular 3-cup container with cooking spray.
Pour the mix into the
container.
5. Place 2 unwrapped HoHos in the mix, with their bottom sides
sticking up. They will float. Let them rest for 2 minutes, and
then place a third, still wrapped HoHo on the top of them.
This will provide enough weight to hold the other HoHos
under the gelatin.
6. Chill the mix in the fridge for 40 minutes, then remove
wrapped HoHo and reserve for other use. Continue chilling
the mix another 2 hours until firm.
7. Invert the gelatin onto a plate. Cut the HoHo Party Cake
into slices with a knife that has been warmed in hot water.
Cut the gelatin in the direction that shows the pin wheels, and
serve on
plates.
8.
If garnishing, top with whipped cream.
Tangy Ginger Poke Cake
One 4.5-ounce package gingerbread mix (plus ingredients to
make it)
One 3-ounce package lemon Jello
½ cup water
½ cup orange juice
½ cup lemon rum
¼ cup Southern Comfort
1/8 cup Grand Marnier
1/8 cup Rose’s Sweetened Lime Juice
Garnish: (optional) One 7-ounce can whipped cream
Cake serves 8, then makes 4 – 6 extra shots.
1. Use and 8” x 8”, or a 9” x 9” pan and make the gingerbread
as directed on the mix’s package. Let the gingerbread cool
completely in the pan.
2. Put the water and orange juice in a small saucepan, and
bring to a boil. In a medium, heatproof bowl, stir together
the lemon Jello and boiling liquid until gelatin has totally
dissolved.
3. Add the lemon rum, Southern Comfort, Grand Marnier, and
Rose’s Sweetened Lime Juice, and mix until well combined.
Then allow to cool for 10 minutes.
4. While gelatin is cooling, carefully poke holes in the cake
with a fork. Try not to puncture the bottom of the cake, but
don’t worry if you do. Poke a lot of holes.
5. Pour 1 ½ cups of the mixture slowly over the cake. The
mix will drain into the holes. Cover the cake and refrigerate
it for
at least 4 hours, but no longer than 1 day.
6.
Pour the rest of the gelatin mix into 10 small 1-ounce cups.
May as well not waste the rest of it, eh? Then put them in
the fridge 2
-4 hours until firm.
7. Serve the cake cold and garnish with whipped cream. The
cake will last in the fridge for 3
days.
Chocolate-Raspberry Dream Poke Cake
One 18.5-ounce chocolate cake mix, plus ingredients to make it
One 3-ouncepackage raspberry Jello
1 cup water
½ cup raspberry vodka, or other berry vodka
1/3 cup crème de cacao
2 tablespoons Champbord
Garnish: (optional) 1 pint fresh raspberries
Cake serves 12.
1. Use a 9” x 13” pan and make and bake the chocolate cake
mix as directed in the cake’s package. Allow the cake to
cool down completely in the pan.
2. In a small saucepan, bring water to a boil. Stir the raspberry
Jello and boiling water in a medium, heatproof bowl, until
gelatin is totally
dissolved.
3. Add raspberry vodka, crème de cacao, and Chambord, and
stir until
well combined. Allow to cool for
10 minutes.
4. While mix is cooling, carefully poke holes into the cake with
a fork. Just try not to puncture through the bottom of the
cake. If you do end up doing that, it’s not too big of a deal.
Poke yourself a lot of holes in that cake.
5. Very slowly, pour the rest of the mixture over the cake.
The mix will drain into the holes. Cover the cake and
refrigerate for at
least 4 hours, but no longer than a day.
6. Serve the cake cold, and garnish with whipped cream and
raspberries if desired. The cake will keep covered in the
refrigerator for up to 3 days.
For additional dessert-style recipes, check out the “Pudding Shot Recipe” section of this site.