- 1 bottle Pink Champagne
- 1 box Pineapple Jell-o®
- 3 envelopes Knox® Gelatin
- Toppings like sprinkles or Pop Rocks® candy
Place the Jello mix and plain gelatin in a bowl and stir to mix. Pour in 1 cup of boiling water and stir until the gelatin has dissolved.
Slowly pour in 3 cups of chilled champagne. Stir gently. Allow the bubbles to pop until the surface is almost bubble free.
Pour the Jello mix into an 8 × 8 (or close in size) glass dish or in individual mini shot glasses. Sprinkle Pop Rocks® or sprinkles on top. Cover and chill until firm (about 4 hours or overnight).
Once the Jello has completely set, use a sharp knife to cut into 24 squares or just serve straight from the shot glasses. Serve chilled!
Place the Jello mix and plain gelatin in a bowl and stir to mix. Pour in 1 cup of boiling water and stir until the gelatin has dissolved.
Slowly pour in 3 cups of chilled champagne. Stir gently. Allow the bubbles to pop until the surface is almost bubble free.
Pour the Jello mix into an 8 × 8 (or close in size) glass dish or in individual mini shot glasses. Sprinkle Pop Rocks® or sprinkles on top. Cover and chill until firm (about 4 hours or overnight).
Once the Jello has completely set, use a sharp knife to cut into 24 squares or just serve straight from the shot glasses. Serve chilled!
