|EVERY FEW MINUTES|
|JELL-O SHOT CAKE|
3 cups very cold rum or vodka
6 tsp unflavored gelatin
6 3-oz packages of Jell-o (we used grape, berry blue, lime, pineapple, orange, and cherry)
1 1/8 cup vanilla yogurt
Lightly spray Bundt pan with cooking spray and wipe out excess.
Place 3/4 cup water in saucepan, sprinkle in one teaspoon unflavored gelatin & let sit for a minute or two. Heat on medium-low, stirring constantly with whisk until dissolved (about 5 minutes).
Add first Jell-O package, whisk until thoroughly dissolved (about 2 minutes). Remove from heat, stir in 1/2 cup cold alcohol and pour 3/4 cup Jell-O mixture into Bundt pan and place in refrigerator.
After 10-15 minutes place rest of Jell-O mixture into a bowl and place in refrigerator 5 minutes. Take bowl out, add 3 tablespoons vanilla yogurt and whisk thoroughly. Gently add to Bundt pan and place back in refrigerator.
Wash all utensils and repeat with the next flavor.
As the pan chills more and the layers get thinner it will go faster to add next layer. If it feels slightly tacky to the touch it is ready. If itís not set enough the layers will ďbleedĒ through. If it sits too long the layers will come apart. After adding the last layer refrigerate at least overnight.
With clean hands pull Jell-O away from the edges of the pan, dip outside of container into a sink or container of warm, not hot, water for 10 seconds. Remove and jiggle pan. If it looks like itís coming away from the edges itís ready, if not, dip again for a few seconds. Place serving plate upside down over top & invert.
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