Step 1

Place the plastic soufflé cups on a baking sheet or tray.

Step 2

Add the powdered JELL-O to a large mixing bowl and pour the boiling water into the bowl. Whisk until the gelatin is fully dissolved. Add the Blue Curaçao, Malibu Rum and pineapple juice to the gelatin mixture. Stir to incorporate. Pour the gelatin into the cups. Place baking sheet or tray of jello shots into the refrigerator and chill for at least 4 hours or overnight.

Step 3

Before serving, cut fresh pineapple into bite-size wedges and cut a slit into each pineapple wedge. Place each wedge onto the rim of each jello shot cup.  Place a maraschino cherry on top of the blue gelatin, in the middle.

Step 4

ENJOY RESPONSIBLY!!