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Apple Pie Jello Shots

by Chris Salicrupfeatured in 7 Ways To Use Those Fall Apples

Ingredients

for 24 servings

Crust

  • 1 ½ cups graham cracker crumbs (125 g)
  • ⅓ cup granulated sugar (65 g)
  • ½ tablespoon cinnamon
  • 7 tablespoons unsalted butter, melted

Filling

  • 1 cup apple juice (240 mL)
  • 1 ½ fl oz cinnamon whiskey (44 mL)
  • ¾ cup vodka (180 mL)
  • 2 packages unflavored gelatin
  • whipped cream, for serving
  • cinnamon, for serving

Nutrition Info

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    Calories 91
    Fat 4g
    Carbs 7g
    Fiber 0g
    Sugar 4g
    Protein 0g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. In a large bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter.
  3. In a greased 6-cup muffin tin, press the graham cracker mixture firmly into each cup, ensuring it evenly coats the sides and bottom.
  4. Bake for 7-10 minutes, or until the butter has been fully absorbed by the graham cracker crumbs.
  5. Freeze the crusts for 15 minutes.
  6. In a small saucepan, add the apple juice, cinnamon whiskey, and vodka.
  7. Add the gelatin and bring to a simmer over medium heat, whisking until the gelatin is dissolved.
  8. Remove the pan from the heat. Using a baster, fill cooled graham cracker crusts with the gelatin mixture.
  9. Refrigerate for 30 minutes, or until the gelatin is firm. Cut each cup into quarters and garnish with whipped cream and cinnamon.
  10. Enjoy!