Pina Colada Jello Shots

Prepare the Gelatin Mixture

1 cup pineapple juice

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

1 cup Malibu Rum – chilled

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

Remove the pan from the heat.

Pour the contents of the pineapple gelatin box into a medium mixing bowl.

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

Add the cold Malibu rum and stir well.

12 (2 oz) plastic jello shot cups

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

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

Return the cups to the cookie sheet and chill overnight or for at least 4 hours.

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

Notes: This step is optional.

fresh pineapple wedge, for garnish

maraschino cherries, for garnish

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