Menu

Mardi Gras Jello Shots

  • Save Recipe
Mardi Gras Jello Shots
  • Prep 15 min
  • Total 2 hr 0 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Celebrate Mardi Gras with jelly shots in the traditional colors of purple, green, and gold!
by: E is for Eat
Updated Sep 6, 2017

Ingredients

  • 3 packets unflavored gelatin
  • 1/2 cup sweetened condensed milk
  • 1 cup flavored vodka (such as caramel, vanilla, whipped cream or cake flavor)
  • 2 tablespoons Irish creme liqueur
  • Food coloring (purple, green, yellow)
  • 24 dollops whipped cream or vanilla frosting
  • 3 bottles green, purple and gold pearl candy beads

Steps

  • 1
    Lightly coat a small dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won't affect the taste.
  • 2
    Pour 3/4 cup water into a small saucepan. Sprinkle 3 packets of unflavored gelatin over the top and allow it to soak in a minute or two. Heat over medium, stirring constantly, until gelatin dissolves. (This will only take a couple minutes). Remove from heat. Pour in 1/2 cup of sweetened condensed milk, and thoroughly combine. Add 1 cup of flavored vodka and 2 tablespoons of Irish cream liqueur and stir. Add enough cold water so that you have three cups total.
  • 3
    Equally separate the mixture into three bowls or measuring cups (about a cup in each). Using food coloring, mix up your 3 colors (purple, green, yellow). For the bright purple, use 6 drops of neon purple food coloring. For the green, use 10 drops of neon green food coloring plus one drop of neon blue food coloring. For the yellow, use regular yellow food coloring (about 8-10 drops).
  • 4
    Pour half of the green mixture into the prepared pan (about 1/2 cup). Place pan in refrigerator to set, about 10-15 minutes. You'll know it's set when you can lightly press down with your finger and it feels solid (as if you could pour something on top), but still sticky. Once the green layer is set, add half of the yellow mixture, and return to the fridge to set. Repeat with the purple layer, and then repeat all 3 colors once more. (A total of 6 layers). Allow it to set overnight to completely bond and set up properly.
  • 5
    When you're ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
  • 6
    Place on serving platter and top with whipped cream, using a piping bag or can. Top with purple, gold and green pearl bead candies.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I’ve always thought of pork chops as being the boring meat. The last resort. The one that you make when you’ve made everything else too many times. But this pork chop recipe? It’s anything but boring. You have smoked gouda cheese, sweet grilled Vidalia onions and marinated pork chops. It’s a total celebration of flavors. Make sure to grab a little of each in every bite. It’s amazing like that. So, how’d I come up with this? This recipe was an evolution. It started a few weeks ago when we were discussing dinner options. Pork chops were on sale, so we decided to marinate them in Italian dressing. We happened to have some Vidalia onions, so we grilled those too. The pork was incredible. It was moist and nuanced. A little crispy on the outside. I’ve never loved chops like I loved those. And the onions were a perfect pair. That got me thinking, what about a smothered pork chop? With cheese. The onions would be intentional and not an afterthought. Then Marinated Grilled Smothered Pork Chops was born.Before you get overwhelmed thinking about it, this recipe is super easy. You need to marinate the chops in advance, but once you do, it’s a simple 1-2-3 to grill and assemble everything. You’ll have extra onions too, so serve those bad boys on the side.
© 2022 ®/TM General Mills All Rights Reserved