Hawaiian Jello Shots

Step 1: In a saucepan, pour the pineapple juice and cranberry juice. Heat over medium heat until the mixture is hot but not boiling.

Step 2: In a separate bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for a minute to soften.

Step 3: Add the softened gelatin mixture to the hot juice mixture in the saucepan. Stir until the gelatin is completely dissolved.

Step 4: Remove the saucepan from heat and let the mixture cool for a few minutes.

Step 5: Stir in the coconut rum until well combined.

Step 6: Prepare your shot glasses or small plastic cups by lightly greasing them with non-stick cooking spray. This will help the Jello shots to release easily later.

Step 7: Pour the Jello mixture into the shot glasses, filling each one about 3/4 full.

Step 8: Place the shot glasses in the refrigerator and let them chill for at least 4 hours, or until the Jello is fully set.

Step 9: Once the Jello shots are set, garnish each one with a pineapple slice and a maraschino cherry on top.