Gluten-Free Strawberry Pop Tart Jello Shots
Playful party treats that combine nostalgic pop tart flavors with adult cocktail fun. Buttery pie crust shells hold strawberry jello spiked with vodka and jam, topped with sweet vanilla icing and colorful sprinkles. Perfect for birthday parties, bachelorette celebrations, or any gathering where you want to surprise guests with a whimsical twist on childhood favorites. The homemade pie crust bases give these jello shots a unique texture that sets them apart from typical gelatin shooters.
Ingredients
- 2 crusts refrigerated pie crusts, from 1 box (14.1 oz), softened as directed
- 1 cup water
- 1 package strawberry jello, 3 ozraspberry jello1:1flavor-variation
Creates berry variation
- ½ cup cold water
- ⅓ cup strawberry jam, melted
- ½ cup vodka
- ½ cup powdered sugar
- 1 ½ TBSP heavy cream
- ¼ tsp clear vanilla
- nonpareil sprinkles, for garnish
Instructions
- 1
Preheat oven to 425°F
- 2
Remove crusts from pouches and unroll on work surface
- 3
Cut 6 rounds from each crust using 4-inch round cutter
- 4
Fit rounds into 12 ungreased muffin cups, pressing gently and crimping edges
- 5
Line each crust with parchment paper and fill with pie weights
- 6
Bake for 5-7 minutes
- 7
Remove pie weights and parchment paper
- 8
Bake for another 2-3 minutes until golden brown
- 9
Remove from oven and cool completely
- 10
Bring 1 cup water to boil
- 11
Add gelatin powder to large mixing bowl and pour in boiling water
- 12
Stir continuously for two minutes until jello completely dissolves
- 13
Add cold water, melted strawberry jam, and vodka, stirring until mixed
- 14
Pour mixture into pie shells, filling almost to top
- 15
Refrigerate for at least two hours
- 16
Whisk together all icing ingredients, adding cream gradually to reach desired consistency
- 17
Spoon icing onto set jello
- 18
Top with sprinkles
- 19
Refrigerate for another hour
Tips
Use a turkey baster to carefully control the amount of jello mixture poured into each shell for even filling.
Don't skip the pie weights when blind baking - they prevent the crusts from puffing up and losing space for the jello.
Add heavy cream gradually to the icing, just 1/2 teaspoon at a time, to achieve the perfect drizzling consistency.
Good to Know
Refrigerate covered for up to 3 days. Icing may soften slightly over time.
Pie crusts can be baked 1 day ahead. Assemble jello shots day of serving for best texture.
Serve chilled directly from muffin tin or carefully remove to serving platter.
Common Mistakes
Use pie weights to avoid puffed crusts that won't hold jello
Cool crusts completely to avoid melting the jello mixture
Fill shells almost to top but not overflowing to prevent spills
Substitutions
Creates berry variation
FAQ
Can I make these without alcohol?
Yes, substitute the vodka with additional cold water or fruit juice for a family-friendly version that maintains the same fun presentation.
How long do these need to set?
Allow at least 2 hours for the jello to set initially, then 1 additional hour after adding the icing for everything to firm up properly.
Can I use store-bought pie shells instead?
Pre-made mini pie shells work but may be deeper than needed. Adjust jello quantity accordingly and ensure they're fully baked and cooled first.