• 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.