• 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.