Bushwacker Jello Shots
Ingredients
1/2 cup water
2 envelopes Knox gelatin
1/2 cup vanilla ice cream, melted
1/4 cup Kahlua
1/4 cup cream de cacao
1/4 cup Bailey’s Irish Cream
2 tablespoons light rum
2 tablespoons dark rum
2 tablespoons amaretto
2 tablespoons Coco Lopez coconut milk
whipped cream, for garnish
Directions
Pour water in saucepan, sprinkle with gelatin and allow gelatin to soak for a few minutes. Add the melted ice cream. Heat over very low heat until gelatin is dissolved, stirring constantly (about 5 minutes). Once combined, stir in the remaining ingredients.
Pour mixture into a glass or non-reactive metal loaf pan (approximately 8 x 4) **. Refrigerate until fully set (several hours or overnight).
To serve, cut into small, bite-sized squares. Top with small dollop of whipped cream. Jelly shots taste best when they are slightly cooler than room temperature, so let sit for a few minutes instead of serving right from the fridge. Store any leftovers in the fridge.
** You can also use 2 ounce cups filled 3/4 full. Let set, then top with whipped cream.
