Mudslide Jello Shots In Cookie Shot Glasses Recipes

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MUDSLIDE CASSEROLE SHOTS



Mudslide Casserole Shots image

Provided by Katie Lee Biegel

Categories     dessert

Time 2h20m

Yield 48 shots

Number Of Ingredients 8

1 ounce powdered plain gelatin (four 0.25-ounce packages)
1 cup heavy cream
1 cup Irish cream liqueur
1 cup coffee liqueur
1/2 cup vodka
24 chocolate sandwich cookies, separated and cream filling scraped off
Whipped cream, for garnish
Chocolate syrup, for garnish

Steps:

  • Line the bottom of a 9-by-13-inch baking dish with plastic wrap.
  • In a medium bowl, combine the gelatin and 1 cup of cool water and whisk until blended. Set aside to bloom, 3 to 5 minutes.
  • Put the heavy cream in a small pot over medium-high heat and bring to a simmer. Remove from the heat and whisk in the bloomed gelatin. Stir in the Irish cream liqueur, coffee liqueur and vodka. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 2 hours.
  • Remove the firm mudslide mixture from the baking dish and cut into forty-eight 1-inch cubes. Place each mudslide cube on top of a cookie half. Top with a small dollop of whipped cream and a drizzle of chocolate syrup.

MUD SLIDE JELLO SHOTS RECIPE - (4.3/5)



Mud Slide Jello Shots Recipe - (4.3/5) image

Provided by á-10881

Number Of Ingredients 6

1/3 cup Kahlua liquor
1/3 cup Bailey's liquor
2/3 cup Half and Half
2 envelopes plain gelatin
1/3 cup Vodka
1/2 cup chocolate chips

Steps:

  • Lightly spray mold with non-stick spray and wipe excess off with a paper towel. Pour the Kahlua, Bailey's, and half and half in a medium saucepan and sprinkle gelatin on top. Allow the gelatin to soak for 2 to 3 minutes, then begin to heat on low, stirring constantly until gelatin is fully dissolved (about 5 minutes). Remove saucepan from heat and add vodka. Pour into molds, leaving a few millimeters of space in each well for the chocolate. Chill in fridge for one hour. Put chocolate chips in a ziploc bag and microwave for 30 seconds. Cut a hole in the corner of the bag and pipe chocolate into each well, until flush with the top of the mold. Return to fridge and chill for another few hours, until completely set.

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