Pina Colada Jello Shots

Place 16 plastic shot cups on a baking sheet. Pour two cups of pineapple juice into a sauce pan.

Add two packets of Knox gelatin. Whisk until well combined. Heat the mixture over medium low heat until it’s just warm enough to be steamy. 

Remove from heat and add the remaining cup of pineapple juice and Malibu Rum. Finally, add cream of coconut and stir well.

Pour the gelatin mixture into shot cups and chill in the refrigerator. Wait about 4 hours for the Jello mixture to set.

Just before serving, top with whipped cream and a maraschino cherry!

While adding a little extra rum may seem like a good idea, you don’t want to overdo it.