Cherry Cheesecake Jello Shot

This one is my last roommate’s favorite Jello shot I ever made up. It’s called a cherry cheesecake. It’s quite tasty, and the Bailey’s in it changes the texture of the Jello making it a little more interesting than your run of the mill Jello shots.

1 6 oz. box cherry Jello
1 cup boiling water
1¼ cups Smirnoff vanilla twist vodka
¾ cup Bailey’s Irish Cream
1 cup cranberry juice

Dissolve Jello in boiling water. Add the vodka and cranberry juice and stir until well mixed with a large serving spoon. Let the mixture cool closer to room temperature for 10 minutes or so. I added the Bailey’s when the Jello was still kind of hot the first time I made these, and it curdled. Add the Bailey’s and pour the mix into 2 oz. portion cups with a pitcher, or measuring cup. My favorite measuring cup for this is one of those that is used for separating the floating grease from chicken stock. The pour spout comes out of the bottom of the cup, I don’t seem to spill as much with them. You can actually use a wire whip to stir these if you want to cuz the Bailey’s is going to make bubbles in the Jello no matter what you do. Still no cooking spray in the portion cups. It’s Jello, it’s not supposed to be greasy. It’s not that hard to get the shot out of the cup with your tongue. If you do have trouble with it you need the practice anyway. Enjoy the Jello, there will be more later.