Making Jello Firecrackers

Add 2/3 cup boiling water to Berry Blue mix in a small bowl. Stir 2 minutes until completely dissolved. Let cool until mixture starts to thicken.

Spray shot glasses with cooking spray to keep Jello from sticking. Spoon berry Jello into shot glasses (2-3 tsp. in each). Refrigerate 15 minutes until set but not firm.

Meanwhile, sprinkle unflavored gelatin packet over 1/4 cup of the milk in medium bowl, let stand for 5 minutes. Bring remaining 3/4 cup milk to a boil in a saucepan. Remove from heat, add sugar and vanilla. Add to milk/gelatin mixture and stir until gelatin is completely dissolved. Cool 10 minutes.

While milk gelatin mixture is cooling, mix Cherry Jello mix with 2/3 cup boiling water, stir until dissolved and let cool.

Once milk gelatin mixture is cool, add 2-3 tsp. to each shot glass. Refrigerate about 10 minutes. Insert maraschino cherry stem up into white gelatin mixture. Refrigerate 2 minutes. (I had a bit of trouble getting the stems to stay up).

Cover with 2-3 tsp. of cooled Cherry Jello and refrigerate 2 hours or until firm. Can remove from shot glasses before serving or serve as is.

Note: The timing was a bit tricky on this so don't try to multi-task. If the Jello is added to the glasses while too warm, it will mix with the previous color, if added too late it won't set nicely.

Adult Version:

Reduce boiling water used when making Cherry and Berry Blue Jello to 1/2 cup each. Once the Jello has started to cool add 1/4 cup vodka to each mixture. Don't add vodka with the boiling water or you may boil the alcohol out. Continue as directed.

Note: "Adult" version has significantly less vodka than a traditional jello shot. The kick is in the cherry.