Key Lime Pie Jello Shots
It’s been so hard not to share any of my new jello shot recipes with you guys, you have no idea.
This past weekend I had three amazing recipe successes and this was one of them. I can’t leave you hanging the whole time I work on my book so I decided to share one!
My mom and I have been working on a recipe for key-lime cupcakes for Austin’s birthday (he LOVES key-lime yogurt) so key-lime has really been on my mind. It’s so summery and bright.
The key-lime base for the jello shot is really simple and super delish. It’s a milk/cream base with 3 tablespoons of cheesecake flavored JELL-O pudding mix, key-lime flavored rum and Knox gelatin.
Cruzan and Captain Morgan both make key-lime flavored rum, either will work perfectly.
I sliced them in little triangles with a cookie cutter and then dipped them in some crushed graham crackers for the crust.
Top them with some lime zest and voilà, key-lime jello shots!
I’m thinking these will be a perfect adult treat at Austin’s birthday party too along with the cupcakes.
Key Lime Pie Jello Shots (Makes at-least 12 shots)
3 tablespoons of JELL-O Cheesecake instant pudding mix
1 cup key-lime flavored rum
2 envelopes Knox gelatin
3 tablespoons sweetened condensed milk
1 cup water
9×9 square cake pan
1 lime (for zesting)
2 graham crackers crushed
1. In a medium sized bowl whisk 1 cup water with 3 tablespoons sweetened condensed milk until combined. next whisk in 3 tablespoons cheesecake instant pudding mix.
2. Pour mixture into a medium sized sauce pan and sprinkled on 2 envelops Knox gelatin. Let sit for 1 minute to activate gelatin. When it’s bloomed whisk again and turn on medium heat until it’s at a light simmer.
3. Turn off the heat and add 1 cup cold key-lime flavored rum. Pour into a lightly greased 9×9 square cake pan. Refrigerate for several hours or until completely firm.
4. Using a small triangle shaped cookie or fondant cutter carefully cut out your key-lime pie pieces from the jello. Gently dip each piece into a small bowl of crushed graham crackers. Top with lime zest and keep cold until serving.