Key Lime Pie Jello Shots
Sweet, creamy jello shots flavored like key lime with a graham cracker crust.
Servings 12
Ingredients
For the crust:
- ⅔ cup crushed graham crackers
- 2 tablespoons melted butter
- 2 tablespoons sugar
For the jello:
- 1 cup vanilla vodka
- 1 small box of lime Jell-O
- ½ cup milk
- ½ cup half and half
Instructions
- Preheat your oven to 325°. Take your graham crackers and blend them in the food processor until they are fine crumbs. Mix your sugar into the crumbs. Then pour your melted butter in slowly while stirring.
- Lightly coat the inside and bottom of a mini cheesecake pan (the kind where the bottoms pop out) with cooking spray. Spoon your mixture evenly into each compartment. Use your fingers to press the crumbs down into the pan. Bake for 10 minutes in the oven. Then let them completely cool.
- Heat your vodka in a small pan over medium heat. Once the liquid starts to simmer, slowly whisk in your Jell-O.
- Once all the Jell-O has dissolved, remove the pot from the heat and pour in the milk and half and half. Stir to combine.
- Place your pan of cooled graham cracker crusts on a flat baking sheet (to catch any leaking jello), and pour the jello evenly into each compartment.
- Quickly place in the refrigerator and let sit for 2 hours until set.
- Once set, push up from the bottom of each compartment to free your jello shots, and you’re ready to serve!
Notes
Milk and cream (half and half) can curdle when added to hot liquid. Usually when this happens there are two possible culprits:
-The milk and/or cream is about to spoil. Replace with fresh.
-The liquid is too hot, allow to cool more before adding the diary.
If you are still having issues with curdled milk after checking these two issues another option would be to use a non-dairy alternative like soy milk or almond milk.