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Cozy Christmas Jello Shots with Sprinkles – Easy Holiday Tips

christmas jello shots with sprinkles - featured image

These festive two-layer jello shots in red and green look like tiny presents and are perfect for holiday parties. Easy to make with simple ingredients, they’re a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 box (3 oz) Lime Jello
  • 1 box (3 oz) Cherry Jello
  • 2 cups boiling water, divided
  • 1 cup cold water, divided
  • 1 cup vodka (citrus or plain for green layer, cherry or berry for red layer)
  • 1/2 cup sweetened condensed milk
  • Red and green sprinkles
  • Non-stick cooking spray

Instructions

  1. Prepare your shot cups. Place plastic shot cups on a baking sheet. Spray the inside of each cup lightly with non-stick cooking spray.
  2. Make the first (green) layer. In a small mixing bowl, pour the entire box of lime jello. Add 1 cup of boiling water and stir for about 2 minutes until completely dissolved. Stir in 1/2 cup of cold water and 1/2 cup of vodka. Whisk in 1/2 cup of sweetened condensed milk until smooth.
  3. Pour the first layer. Carefully pour the green mixture into each shot cup, filling them about halfway.
  4. Chill the first layer. Refrigerate for at least 2 hours, or until firm to the touch. Overnight is best.
  5. Make the second (red) layer. In a clean bowl, pour the entire box of cherry jello. Add 1 cup of boiling water and stir for 2 minutes until dissolved. Stir in 1/2 cup of cold water and 1/2 cup of cherry or berry vodka.
  6. Pour the second layer. Let the red mixture cool for 5-10 minutes at room temperature. Carefully pour it on top of the set green layer, filling the cups almost to the top.
  7. Add the sprinkles. While the red layer is still liquid, sprinkle a pinch of red and green sprinkles on top of each shot.
  8. Final chill. Refrigerate for at least 3-4 hours, or until firm. Overnight is best.

Notes

Let the first layer set completely before adding the second to maintain clean layers. Do not boil the vodka. Use a light hand with sprinkles to prevent them from sinking. These can be made up to 5 days in advance and stored covered in the refrigerator.

Nutrition

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