Jelly Shots!

A friend recently made me aware of the awesome Jelly Shot Test Kitchen blog, and I've been wanting to try their "Rainbow Cherry Jigglers". I recieved all of the cherry flavors as a housewarming gift (from someone who probably wants to try these shots too!), and this weekend is the perfect opportunity for some Jello shooting.

Ingredients
2 boxes Knox gelatin
2 cups pineapple juice
2 cups vodka (or rum, or whatever you want)
2 cups 7 Up
Vegetable oil
Maraschino cherries
Candy sprinkles

Tools
Silicon ice cube trays
Cookie sheet
Cutting board
Knife
Pan for boiling
Turkey baster

Step 1. Arrange ice cube trays on the cookie sheet so they're level. Lightly grease each cup with vegetable oil, to allow the shots to release more easily later.

Step 2. Add 2 cups pineapple juice to a pan and sprinkle in 2.5 envelopes of Knox gelatin. Stir over low heat until gelatin is dissolved, about 5 minutes.

Step 3. Use the turkey baster to fill each cup 1/3 full with the juice/gelatin mixture. Place cookie sheet in the refrigerator for at least 30 minutes.

Step 4. Trim the bottom off of each cherry so that it will stand up. Once the first layer of gelatin has set, add a cherry to each cup.

Step 5. Heat 2 cups of 7 Up (about 1 can), with 5.5 packets of Knox gelatin over low heat. Stir for about 5 minutes, until gelatin has dissolved. Remove from heat, add 2 cups vodka, and cool for 15 minutes.

Step 6. After the gelatin is cool enough not to melt the pineapple layer, use a turkey baster to fill each cup to the top, covering as much of the cherry as possible. Move cookie sheet back to the refrigerator to cool for several hours, preferrably overnight.

Step 7. Carefully peel shots from their silicon molds, arrange on a plate, and dust with candy sprinkles!