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Jello Shot Cake

Prep Time2 hrsCook Time2 hrsCategory
Spirit
 River Pilot Vodka
Ingredients
 3 cups very cold River Pilot Vodka
 6 tbsp plain unflavored gelatin
 36 oz packages of jell-o (we used grape, berry blue, lime, pineapple, orange, and cherry)
 1 ⅛ cups vanilla yogurt
 water
 cooking spray
Directions
1

Lightly spray bundt pan with cooking spray, wipe out excess.

2

Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes.

3

Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold in refrigerator.

4

After 10-15 minutes place rest of jell-o mixture into bowl, place in refrigerator 5 minutes.

5

Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan, place back in refrigerator.

6

Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready.

7

If it’s not set enough the layers will “bleed” through, it it sits too long the layers will come apart.

8

When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan.

9

Dip almost to top into a container or sink of warm, not hot, water for 10 seconds.

10

Dip almost to top into a container or sink of warm, not hot, water for 10 seconds.

11

If not, dip again for a few seconds.

12

Place serving plate upside down over top, invert, and remove.

13

A beautiful, delicious, impressive party dessert!

Ingredients

Spirit
 River Pilot Vodka
Ingredients
 3 cups very cold River Pilot Vodka
 6 tbsp plain unflavored gelatin
 36 oz packages of jell-o (we used grape, berry blue, lime, pineapple, orange, and cherry)
 1 ⅛ cups vanilla yogurt
 water
 cooking spray

Directions

Directions
1

Lightly spray bundt pan with cooking spray, wipe out excess.

2

Place 3/4 cup water in saucepan, sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two, heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes.

3

Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes, remove from heat, stir in 1/2 cup cold alcohol, pour 3/4 cup jell-o mixture into mold, place mold in refrigerator.

4

After 10-15 minutes place rest of jell-o mixture into bowl, place in refrigerator 5 minutes.

5

Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan, place back in refrigerator.

6

Wash all your utensils and start over with next flavor, as the pan chills more and the layers get thinner it will go faster to add next layer, if it feels slightly tacky to the touch it is ready.

7

If it’s not set enough the layers will “bleed” through, it it sits too long the layers will come apart.

8

When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan.

9

Dip almost to top into a container or sink of warm, not hot, water for 10 seconds.

10

Dip almost to top into a container or sink of warm, not hot, water for 10 seconds.

11

If not, dip again for a few seconds.

12

Place serving plate upside down over top, invert, and remove.

13

A beautiful, delicious, impressive party dessert!

Jello Shot Cake
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Mississippi River Distilling Company

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