Thin mint Jello shots
- Number of Servings: 24
Ingredients
*gelatin unflavored powder ~ knox 1/2 tsp 1.6g, 2 serving (remove)Water, tap, 2.25 cup (8 fl oz) (remove)Granulated Sugar, 3 tsp (remove)Cocoa, dry powder, unsweetened, 1 tbsp (remove)Borden Eagle Brand Sweetened Condensed Milk, 6.08 tbsp (remove)Creme de Menthe, 4 fl oz (remove)*Creme de Cocoa Liquor, 4 oz (remove)
1. Coat pan with cooking spray. Wipe with paper towel to remove excess
2. Pour 1 C water into sauce pan. Sprinkle 1 envelope gelatin over top of water and allow to soak for 1-2 minutes. Turn on heat to medium until dissolves.
3. Add Cocoa and stir. Remove from heat and add 2 tablespoons condensed milk and 1/2 c Creme de ocoa. Stir. Refridgerate 15.20 minutes.
4. While setting. Pour 1 1/4 C water into pan add 1 envelope gelatin over top. Let soak 1-2 minutes and heat over medium until dissolved. Add Sugar. Dissolve. Remove from heat. Add Creme de menthe and green food coloring.
5. Pour 1C green liquid into another container. To remainder add 1/4 C condensed milk. Allow to cool to room temp.
6. Once chocolate layer is set, add creamy mint layer. return to fridge for 15-20. Repeat for last layer.
7. Let sit in fridge for 1-2 hr (over night is best).
Cut into 24 equal pieces. 1 shot per serving.
Serving Size: Makes 24 jello shots
Number of Servings: 24
Recipe submitted by SparkPeople user SWEETPEA8479.
2. Pour 1 C water into sauce pan. Sprinkle 1 envelope gelatin over top of water and allow to soak for 1-2 minutes. Turn on heat to medium until dissolves.
3. Add Cocoa and stir. Remove from heat and add 2 tablespoons condensed milk and 1/2 c Creme de ocoa. Stir. Refridgerate 15.20 minutes.
4. While setting. Pour 1 1/4 C water into pan add 1 envelope gelatin over top. Let soak 1-2 minutes and heat over medium until dissolved. Add Sugar. Dissolve. Remove from heat. Add Creme de menthe and green food coloring.
5. Pour 1C green liquid into another container. To remainder add 1/4 C condensed milk. Allow to cool to room temp.
6. Once chocolate layer is set, add creamy mint layer. return to fridge for 15-20. Repeat for last layer.
7. Let sit in fridge for 1-2 hr (over night is best).
Cut into 24 equal pieces. 1 shot per serving.
Serving Size: Makes 24 jello shots
Number of Servings: 24
Recipe submitted by SparkPeople user SWEETPEA8479.
Nutritional Info Amount Per Serving
- Calories: 56.9
- Total Fat: 0.4 g
- Cholesterol: 1.3 mg
- Sodium: 5.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.1 g
- Protein: 0.5 g
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