Baileys Jello Shots Recipes

BAILEYS JELLO SHOTS

Steps:

• Line a 9X9 inch baking dish with plastic wrap.
• Add the hot coffee and sugar to a medium bowl, whisk to dissolve the sugar.
• Add 2 packets of gelatin mixture and whisk to make sure there are no clumps.
• Stir in the vanilla extract.
• Pour the coffee mixture into the prepared pan and refrigerate for at least 1 hour, or until firm.
• Using a wooden skewer poke holes in the surface of the coffee gelatin layer.
• Heat 1 cup of Baileys Irish Cream in a microwave-safe bowl until it almost simmers, then whisk in 3 packets of unflavored gelatin, until dissolved, and making sure there are no clumps.
• Whisk in the remaining Baileys into the mixture and pour the mixture over the coffee gelatin layer. Refrigerate for at least 2 hours, or until completely firm.
• To cut and serve, gently lift the entire sheet of gelatin out of the pan using the edges of the plastic wrap.
• Cut into 36 smaller or 24 larger squares. Top with small dollops of whipped cream and garnish with chocolate sprinkles on some and shaved chocolate.
• Refrigerate until ready to serve.

BAILEYS JELL-O SHOTS

Steps:

• In a large measuring cup or bowl, empty two packets of gelatin. Pour in hot coffee and whisk until gelatin is completely dissolved and no clumps remain. Whisk in Baileys and whiskey.
• Pour mixture into plastic shot glasses and refrigerate until firm, 2 to 3 hours.
• When shots are firm, top with cool whip and a sprinkle of chocolate shavings. Serve.

BAILEYS® AND COFFEE JELL-O® SHOTS

Steps:

• Sprinkle 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling water on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Fill shot glasses halfway and refrigerate until set, 2 to 4 hours.
• Sprinkle remaining 1/2 package unflavored gelatin into a heat-resistant bowl and pour boiling coffee on top, stirring to dissolve. Add Irish cream liqueur and stir until well incorporated. Pour coffee mixture into the half-filled shot glasses on top of the previous layer. Return to the refrigerator and chill until set, 2 to 4 hours.

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.