Pecan Pie Jello Shot

  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 6

Ingredients

  • 2 packets unflavored gelatin
  • 2 tablespoons caramel sauce
  • 3 teaspoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon molasses
  • 1 cup + 2 tablespoons warm water
  • 1 cup bourbon
  • 1/4 cup chopped pecans

Steps

  • 1
    Lightly spray mold with baking spray. Place it on top of a baking pan to make transfer to fridge easier.
  • 2
    Empty packets of unflavored gelatin into a small bowl, add 2 tablespoons with warm water; stir.
  • 3
    In a saucepan, add the caramel sauce, brown sugar, vanilla extract, molasses and 1 cup warm water.
  • 4
    Heat, but do not boil.
  • 5
    Add the now solid gelatin mixture to the pan; stir until dissolved.
  • 6
    Let cool for a few minutes and then add the bourbon.
  • 7
    Carefully pour into prepared molds. Leave a little room on top so you can add pecans without it spilling over.
  • 8
    Divide chopped pecans among the pie shots.
  • 9
    Refrigerate. Once firm, carefully remove from molds. If they are hard to remove, dip (DO NOT submerge) into a pan of warm water.
  • 10
    If desired, top with whipped cream and candied pecans.

No nutrition information available for this recipe
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