I love a good champagne toast on New Years Eve, but sometimes a fun jello shot is called for! I mixed two great flavors into a creative gelatin dessert that is sure to please your festive guests!
My husband scolded me for using the “good stuff” when I was in the process of making these. We ended up drinking the whole bottle for lunch while we ate brie and crackers with salami and pistachio nuts. I was a bit lit after that lunch, but that’s ok. The next day I was forced to go to the store and buy a replacement bottle.
Also, these are on the bigger size. I squeezed it all into an 8×8 dish. There was no way that the pretty toothpick was going to pick up that jello. It was really just there for the effect. If you chill it in a 9×13 pan the jello will be thinner and therefore easier to serve.
- ½ C water
- 2 packets gelatin
- 2 C strawberries
- ½ C sugar
- 3 packets gelatin
- 2 C water
- 1 C sugar
- 1½ C Cold Champagne
- 1½ C Cold Ginger Ale
- Place the water into a small bowl and sprinkle the gelatin over top to soften.
- Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
- Transfer the strawberry mixture to a 9x13 baking dish and place into the fridge for 3 hours to harden.
- Sprinkle the gelatin over the water to soften.
- Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it's dissolved.
- Pour in the champagne and ginger ale and then top off the strawberry layer.
- Refrigerate overnight. Cut and serve.