Print

Layered Pina Colada Jello Shots Recipe

These layered Pina Colada jello shots have that tropical cocktail taste that is perfect for a summer party.
Course Drinks
Cuisine American
Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Servings 36 jello shots
Calories 59kcal

Ingredients

  • 2 3-oz boxes Island Pineapple Jello
  • 1 cup White Rum
  • 1 3.4 oz box Coconut Cream Pudding
  • 1/4 cup Malibu Rum
  • 1 3/4 cup Cold Milk
  • Water

Instructions

First Pineapple Layer

  • Pour 1 package of the Island Pineapple Jello into the mixing bowl.
  • Bring the water in the kettle to a boil.
  • Add 1 cup of boiling water to the pineapple jello and mix until the crystals are dissolved.
  • Add ½ cup of the white rum and ½ cup of cold water to the jello.  Note:  Depending on how strong you want your jello shot to be, you can change the amounts of rum and water.  Just make sure that when you add them together, the total amount of liquid comes out to 1 cup.
  • Pour the jello into the bottom 1/3 of the jello shot cups.
  • Let cool in the refrigerator until set, 2 to 4 hours.

The Coconut Layer

  • For the coconut cream layer, mix the Coconut Cream Jello Pudding, ¼ cup Malibu coconut rum and 1¾ cup milk in a mixing bowl.  For this portion of the recipe, you really can't put more than about ¼ cup of rum in with the pudding mix or it won't set.
  • Stir for 2 minutes until the pudding mix has thickened a little.
  • Pour over the top of the pineapple jello layer in the jello shot cups.  Each cup should be about 2/3 full.
  • Let the shots sit for a few minutes so that the pudding thickens while you are making the second pineapple layer.Note: The coconut cream pudding doesn't seem to fill as many cups as the jello, so you may run out of it before you have filled all of the jello cups.  I just made a few pineapple-only jello shots with the leftover ones.

Second Pineapple Layer

  • Pour the second package of Island Pineapple Jello into the mixing bowl.
  • Bring the water in the kettle to a boil.
  • Add 1 cup of boiling water to the pineapple jello and mix until the crystals are dissolved.
  • Add ½ cup of the white rum and ½ cup of cold water to the jello.
  • Let the jello mix cool completely.  Do not rush this step.  Pouring even slightly warm jello over the pudding mix will cause it to liquify.
  • Pour the jello over the top of the pudding mix.  To prevent making a hole in the pudding, I held the spoon up over the top of each jello shot cup.  Then poured the jello into the spoon so that it would overflow onto the pudding.
  • Pour any extra pineapple jello mix over the pineapple-only jello shots from the first step.  The two layers will mix together and no-one will be able to tell they were made separately.
  • Refrigerate for at 2 to 4 hours.

Nutrition

Serving: 1jello shot | Calories: 59kcal | Carbohydrates: 7.5g | Protein: 0.8g | Fat: 0.7g | Cholesterol: 1.2mg | Sodium: 52.9mg