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Sweet, fruity, and delightfully boozy, these Layered Watermelon Jello Shots are double the fun thanks to two kinds of alcohol! Watermelon vodka enhances of watermelon gelatin and melon liqueur provides sweetness and a gorgeous green hue to the bottom layers. Made in a 9x13 pan they’re not only a snap to assemble (no tiny plastic cups here), they’re also so easy to slice and serve.
I love a festive, layered jello shot, and these are no exception! I wanted them to have that quintessential look of sliced watermelon, with the dark green skin, lighter green rind, and the juicy and sweet pink inside. And boy did I succeed! As a bonus, they’re completely seedless!
This jello shot recipe is perfectly positioned to be your next favorite make for summertime backyard hangs. And your friends will love them, too!
Trust me. I got the actual feedback when I took them to a birthday pool party and then to a girls’ weekend getaway! Big hit!
Ingredients for Watermelon Jello Shots
Making Layered Watermelon Jelly Shots in a Pan
This is just a brief overview, find detailed instructions in the recipe card below!
Temperature Matters
A lot of mastering delicious jello recipes has to do with knowing when to prepare the gelatin mixture. You can’t pour hot raspberry jello topping onto a cool whip filling and expect it to end well. The same goes for these shots!
It’s imperative the pink watermelon gelatin gets mixed first.
It has the highest amount of boiling water in it and thus, takes the longest time to cool down. Making it first ensures it’ll be cool enough to pour into the pan after the first two layers are poured.
Watch the recipe video!
Layered Watermelon Jello Shots (With Two Kinds of Booze!)
Equipment
- Small Saucepan
- Glass Measuring Cups
- 9x13 Pan
Ingredients
For the Watermelon Jello layer:
- 9 ounces watermelon-flavored gelatin
- 1 ½ cups boiling water
- 1 ½ cups watermelon vodka (such as Absolut)
For the Dark Green Jello layer:
- 1 cup melon liqueur, divided (such as Midori)
- 2 envelopes unflavored gelatin
- ½ cup water
- ½ cup sugar
For the Light Green Jello layer:
- ¼ cup coconut cream (or coconut milk)
Instructions
- Lightly coat a 9x13 baking dish with baking spray and set aside.
For the Watermelon Jello layer:
- Whisk together the watermelon-flavored gelatin with 1 ½ cups boiling water until gelatin has fully dissolved, about 2 minutes. Add in 1 ½ cups watermelon vodka, mixing to combine.
- Set aside to cool down as you prepare the other layers.
For the Dark Green Jello layer:
- While the pink layer cools, add ½ cup melon liqueur 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.)
- While the gelatin blooms, combine ½ cup water and ½ cup sugar in a small saucepan. Place over medium heat and cook, stirring, until sugar has dissolved into water and made a simple syrup.
- Whisk the steaming simple syrup into the bloomed gelatin until all the gelatin has dissolved, 1 to 2 minutes.
- Stir in the remaining ½ cup melon liqueur. (I like to add the liqueur in two parts to avoid having all the alcohol boil off.)
- Pour about ½ cup of the dark green gelatin into the prepared pan and place in the fridge to chill for 10 minutes. (This layer does not need long to chill as it is so thin.)
For the Light Green Jello layer:
- Add ¼ cup coconut cream (or coconut milk) to the remaining green melon gelatin mixture, whisking until smooth.
- When first green 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 remaining green gelatin mixture over the top of the dark green 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 10 minutes.
To Finish the Watermelon Jello Shots:
- When the second layer is slightly set but not firm, repeat the process of slowly and carefully ladling the watermelon mixture over the top.
- Return to fridge and allow to chill, uncovered, overnight. Or until completely set.
- To serve, use a knife lightly coated in baking spray to cut the jello into small cubes – up to 36 servings.
- Keep chilled until ready to enjoy.
Video
Notes
- Shots will keep, covered, in fridge for up to three days.
Nutrition
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