Ingredients
3 envelopes gelatin
1/3 c. butterscotch schnapps
1/3 c. rum rum
1 tsp. pure vanilla extract
2 1/2 c. pineapple juice
Cooking spray, for pan
12 thinly sliced pineapple rings, cored
12 maraschino cherries
Preparation
Step 1In a large bowl or measuring cup, combine gelatin with butterscotch schnapps, rum, and vanilla. Let sit 5 minutes.Step 2Meanwhile, in a small saucepan bring the pineapple juice to a boil. Carefully pour juice into the bowl with the gelatin mixture, stirring until the gelatin dissolves completely.Step 3
Spray a cupcake tin with nonstick cooking spray. Fill each tin three quarters full with pineapple mixture and refrigerate until the Jell-o sets, about 2 hours. Step 4Using a ring mold or biscuit cutter, trim pineapple rings to fit the top of the Jell-o shots. Step 5 Remove the cupcake tin from the refrigerator. Using a thin butter knife or offset spatula, run around the edges of each tin and lift the Jell-o shots out onto a serving platter. Place one cut pineapple ring on top each shot and top with a cherry in the center. Serve.
