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Halloween Jello Shots

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Halloween Jello Shots are a festive and fun treat made with colorful gelatin, fruit juice, and playful toppings like gummy worms, candy eyeballs, and whipped cream. These easy-to-make shots add a spooky touch to your Halloween celebrations, making them perfect for any party.

Ingredients

3 boxes (3 oz each) of Jell-O (orange, lime, cherry, or grape)

3 cups boiling water

3 cups fruit juice (such as orange juice, cranberry juice, or apple juice)

1 ½ cups cold water

Plastic shot cups (2 oz size – makes about 24–30 shots)

Gummy worms

Candy eyeballs

Whipped cream

Sliced lime or lemon (optional, for decoration)

Instructions

  1. Arrange the plastic shot cups on a tray or baking sheet to make them easy to transfer to the refrigerator later.
  2. In a mixing bowl, combine one box of Jell-O with 1 cup of boiling water. Stir for about 2 minutes until the gelatin is fully dissolved.
  3. Stir in ½ cup of cold water and 1 cup of fruit juice until fully mixed.
  4. Carefully pour the mixture into the prepared plastic cups, filling each about ¾ full to allow room for toppings.
  5. Transfer the tray of filled cups to the refrigerator and chill for 2–3 hours, or until the Jello is firm.
  6. Repeat steps 2–5 for the remaining Jello flavors to create a variety of colors. Chill each batch until fully set.
  7. Just before serving, top each shot with a gummy worm, a swirl of whipped cream, and a candy eyeball. Optionally, garnish with a lime wedge or rim the cups with colored sugar for extra effect.
  8. Serve chilled and enjoy!

Notes

You can use a variety of fruit juices such as pineapple, pomegranate, or mixed berry juice for different colors and flavors.

Rim the shot cups with colored sugar or a fun Halloween-themed sugar mix for extra decoration.

For a more subtle flavor, use fresh fruit juice without carbonation.

Use different Jell-O flavors like blue raspberry or lemon to match your Halloween theme.

Store in the refrigerator, covered, for up to 3 days. Do not freeze, as freezing can affect the texture of the gelatin.

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