Apple Pie Jello Shots
Sweet and boozy, just in time for the Fall colors.
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 tbsp cinnamon
- 7 tbsp unsalted butter melted
- 1 cup apple juice
- 1 1/2 oz cinnamon whiskey
- 3/4 cup vodka
- 2 packages unflavored gelatin
- whipped cream for serving
- cinnamon for serving
Preheat your oven to 350°F.
In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix well.
Grease a 6-cup muffin pan. Press the graham cracker mixture into each cup, evenly coating the sides and bottom.
Bake for 7-10 minutes.
Place the crusts in the freezer for 15 minutes.
In a saucepan, combine apple juice, cinnamon whiskey, and vodka.
Add the gelatin and bring to a simmer over medium heat. Whisk until the gelatin is completely dissolved.
Remove the saucepan from heat. Use a baster to fill the cooled graham cracker crusts with the gelatin mixture.
Refrigerate for at least 30 minutes. Cut each cup into quarters. Garnish with whipped cream and cinnamon.