"These firecracker jell-o shots are sure to spark up your Fourth of July backyard barbecue party."
1 3-ounce package berry blue Jell-O
1 3-ounce package cherry Jell-O (or strawberry)
4 packets Knox plain gelatin, divided
3 cups cold vodka, divided
1 cup milk
¼ cup sugar
36 maraschino cherries, for garnish
Blue layer. In a medium saucepan, mix 1 cup of water with the blue Jell-O packet. Sprinkle 1 envelope of the plain gelatin onto the mixture and allow it to sit for 1 minute. Whisk everything until mixed and heat on medium. When it reaches a simmer, add 1 cup of the vodka and whisk again. Pour 1 tablespoon plus 2 teaspoons of this blue mixture into each shot glass and place them in the fridge for about 30 minutes.
White layer. In a medium saucepan, pour in the milk, sprinkle in 2 envelopes of the plain gelatin, and let sit for 1 minute. Add the sugar and whisk. Heat the mixture on medium until it reaches a simmer, then add 1 cup vodka and whisk again. Make sure this white mixture cools to room temperature, then spoon in about 1 tablespoon plus 1 teaspoon on top of each blue layer. If you do this too soon, the warmer white layer will melt into the blue. Refrigerate for another 30 minutes.
Red layer and cherries. This is a repeat of the blue layer but with the cherry gelatin. In a medium saucepan, mix 1 cup water with the cherry Jell-O packet. Sprinkle 1 envelope of plain gelatin on top, and let it sit for 1 minute. Whisk together, then heat the concoction on medium until it reaches a simmer. Add 1 cup vodka and whisk. When the mixture has cooled to room temperature, set a cherry in each cup and add in a little over 1 tablespoon of the red Jell-O mixture to top off each glass. Refrigerate for at least 3 hours. Serve.