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Serve these Red, White, and Blue Layered Jello Shots at your holiday festivities as a treat that will wow your guests and delight their tastebuds – no one needs to know how easy they are to make! Made with red and blue gelatin, coconut milk, and raspberry rum (or vodka) they’re a perfectly sweet jello recipe that packs a punch. Read on to learn how to create the perfect layered jello shot!
Don’t let the crisp lines fool you, these layered jello shots are easy as can be to whip up once you get a handle on the method. Because if I love one thing it’s serving a jello shot that’s got real wow-factor! (See my lemon drop jello shots and Aperol spritz jello shots!)
I just know that these babies on a Fourth of July table would be the hit of the party! Don't you agree?
Ingredients You’ll Need
Choosing Your Jello Flavor for Shots
My sister is allergic to strawberries, so I opt for raspberry jello in this shot recipe. It’s the same reason I make raspberry jello pretzel salad for family functions.
Don’t fret though, you can use any red gelatin you would like. Raspberry, strawberry, and cherry all work. Trust me. I’ve done the research! (Cherry jello with cherry vodka is absolutely delicious, btw!)
Making a White Layer of Jello
Since I prefer making these shots with rum, using coconut milk to get the white layer perfectly opaque was a no-brainer.
You can use sweetened coconut milk if you want a sweeter shot. You can also use cream of coconut, though in my experience it made the white layer denser than the other layers. But still delicious!
When I make these as plain jello jigglers, excluding the alcohol, I make the white layer with my traditional milk jello, but I didn’t think milk and booze would be very appetizing. Though it does work, if you’re allergic to coconut.
How to Make Red, White, and Blue Layered Jello Shots
This is just a brief overview, find detailed instructions in the recipe card and video tutorial below!
Pouring Perfect Layered Jello
The key to this recipe is being gentle. Just like when I’m making my champagne jello shots and pour slowly to keep the fizzy bubbles intact.
Gently ladling the cooled gelatin over partially set jello instead of pouring directly from the measuring cup is a surefire way to get crisp, even layers that stay stuck together.
The gentle pouring and the cooled liquid help to maintain the integrity of the previous layer. If you were to pour hot gelatin directly from a measuring cup spout, you’d likely end up with a blended mess!
Using Vodka Instead of Rum
In all of my recipe trials, my taste-testers agreed that the rum and coconut combo with the berry flavors of the gelatin was the winner overall.
However, if you’d prefer to use vodka you totally can! You can use a raspberry-flavored vodka or plain vodka, so the flavors of the jello stand out more. Totally up to you.
Watch the recipe video!
Red, White, and Blue Layered Jello Shots
Equipment
- Tea Kettle or Saucepan
- Whisks
- Glass Measuring Cups
- 9x13 Pan
- Sharp Knife
Ingredients
For the blue jello layer:
- 6 ounces berry blue-flavored gelatin
- 1 cup boiling water
- 1 cup raspberry rum (or vodka)
For the white jello layer:
- ½ cup raspberry rum (or vodka)
- 2 envelopes unflavored gelatin
- ½ cup boiling water
- 1 ¼ cups coconut milk
For the red jello layer:
- 6 ounces raspberry-flavored gelatin
- 1 cup boiling water
- 1 cup raspberry rum (or vodka)
Instructions
- Lightly coat a 9x13 baking dish with baking spray and set aside.
For the blue jello layer:
- Whisk together the berry blue-flavored gelatin with 1 cup boiling water until gelatin has fully dissolved, about 2 minutes. Add in 1 cup raspberry rum.
- Pour into prepared pan and set in refrigerator to chill for 30 – 45 minutes.
For the white jello layer:
- While the blue layer cools, add ½ cup raspberry rum to a measuring cup and sprinkle the packets of unflavored gelatin over the top and let soften for 2 – 3 minutes (this is called blooming the gelatin).
- Once the gelatin has bloomed, whisk in ½ cup boiling water until gelatin has fully dissolved, about 1 – 2 minutes.
- Stir in 1 ¼ cups coconut milk and set aside to cool white the blue layer sets.
- When the first layer is slightly firm, but still sticky (a fingertip lightly touched to the top will come away with the tiniest bit of gelatin), very carefully make the second layer. Slowly ladle the white gelatin mixture over the top of the blue gelatin until completely covered.
- Do not pour gelatin directly over the pan as it will wreck the layers.
- Return pan to fridge to chill for another 30 – 45 minutes.
For the red jello layer:
- While the second layer chills whisk together the red gelatin with 1 cup boiling water until dissolved. Stir in 1 cup raspberry rum and set aside to cool.
- When the white layer is slightly set but not firm, again still sticky, repeat the process of slowly and carefully ladling the red gelatin over the top.
- Return to fridge and allow to chill, uncovered, overnight.
- To serve, use a knife lightly coated in baking spray to cut the jello into small cubes – up to 32 servings by cutting in an 8x4 pattern. Alternatively, use a fun and festive cookie cutter (also coated in baking spray) to cut fun shapes out of the layered jello shots.
- Keep chilled until ready to enjoy.
Video
Notes
- Nutrition facts calculated using coconut rum.
Nutrition
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