4 cups pineapple juice
4 packets Knox unflavored gelatin
1 jar maraschino cherries with stems, plus the juice
Optional: ¾ cup vodka, chilled
In a large pot, heat pineapple juice over medium heat.
Do not let the juice boil.
Once the juice is heated and begins to put off steam, remove from heat, whisk in gelatin.
Divide the juice mixture between 2 bowls, you’ll want about 2 ½ cups in one bowl and 1 ½ cups in the other.
In the smaller bowl, stir in juice from the maraschino cherry jar.
In the larger bowl, stir in vodka, if desired.
Place your cups into a muffin tin to keep them steady and easier to move into and out of the refrigerator.
Divide the pineapple/cherry jello mixture evenly among the cups.
Chill in the refrigerator for 1 ½ hours until cherry layer is set.
Add pineapple/vodka jello to the cups evenly, chill again for 1 ½ hours.
Once almost set, take the cups from the fridge and scoop out a small circle from the middle of the cups.
Place a maraschino cherry there.
Chill again until ready to serve. Enjoy!