Prepare space in your fridge to fit 2-3 baking sheets, depending on the size. Tip: If you use a 9x13 pan with deep edges, you can criss-cross them in the fridge on top of one another.
Add 1 cup of boiling hot water into a spouted bowl or 2-cup measuring cup.
Pour in 1 packet of Jell-O and whisk for about 2 minutes ensuring all the sugar has dissolved.
Add ½ cup cold water and ½ cup of vodka, and whisk.
Pour into cup until about ¾ full. Note: You should be able to get 12 per color if you follow the measurements exactly.
Refrigerate overnight (or at least 4 hours).
To Store: You can store your jello shots covered in the fridge for up to a week.
To Freeze: I do not recommend freezing these jello shots.
Prepare space in your fridge to fit 2-3 baking sheets, depending on the size. If you use a 9x13 pan with deep edges, you can criss-cross them in the fridge on top of one another.
I use an injector to fill my shot cups because it’s just quicker and less messy. However, a pourable measuring cup works as well.
If you cannot find the 2-ounce plastic shot cups with lids, they may be labeled as condiment cups. These can be used interchangeably. You can use any shot cups you prefer but keep in mind that your servings may be different from this recipe.