Instructions

• Pour one package of Island Pineapple Jello into a mixing bowl.
• Bring water in a kettle to a boil.
• Add 1 cup boiling water to the pineapple jello and stir until the crystals dissolve.
• Add ½ cup white rum and ½ cup cold water. Together, the rum and cold water should equal 1 cup of liquid.
• Pour the mixture into the bottom third of 36 jello shot cups. Refrigerate for 2 to 4 hours, until set.
• Mix the coconut cream pudding, ¼ cup Malibu coconut rum, and 1¾ cups cold milk until thick. More rum can keep the pudding from setting, so do not increase it.
• Spoon the pudding over the set pineapple layer and chill until firm.
• Prepare the second pineapple layer with the remaining jello, 1 cup boiling water, ½ cup white rum, and ½ cup cold water.
• Let the new jello mixture cool completely. Spoon it gently over the pudding so the liquid does not melt the middle layer.
• Refrigerate for another 2 to 4 hours. Add a little Cool Whip before serving if desired.