Nothing but Recipe

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Prepare Gelatin Base

1 cup pineapple juice

1 (3 oz) box JELL-O island pineapple gelatin

Add the pineapple juice to a medium saucepan and heat under medium heat for 5 minutes. Do not allow the juice to boil.

Remove from heat.

Pour the pineapple gelatin contents into a medium mixing bowl.

Pour the hot pineapple juice into the bowl with the powdered gelatin and whisk until dissolved.

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1 cup Malibu Rum – chilled

12 (2 oz) plastic jello shot cups

Lay the 12 jello shot cups out on a cookie sheet and set aside.

Add the cold Malibu rum to the gelatin mixture and stir well.

Pour the gelatin mixture into the jello shot cups, filling almost up to each rim.

Chill overnight or for at least 4 hours.

Once the gelatin has set, you can place lids on the cups.

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12 fresh pineapple wedges, for garnish

12 maraschino cherries, for garnish

Before serving, add a fresh pineapple wedge and maraschino cherry to each cup.