Christmas Sugar Cookie Jello Shots!

Step 1

Boil the water in a medium saucepan. Remove from heat. Sprinkle the Knox gelatin on top of the water and allow it to sit for 2 minutes. Whisk until the gelatin is dissolved.

Step 2

Add the ice cubes and stir until dissolved. Pour in the Bailey’s Irish Cream, the butterscotch schnapps and the triple sec. Whisk gently to combine.

Step 3

Transfer the gelatin mixture to the 12 soufflé cups, filling almost to the top of each cup (leave a little room for the whipped cream). Place the cups in a large plate or tray and chill overnight or for at least 4 hours. After 4 hours, you can place lids on the cups until ready to serve.

Step 4

Before serving, add a dollop of whipped cream to each JELL-O shot and sprinkle with Christmas jimmies.

Step 5

ENJOY!!