Bubbly Bubbles

It's New Year's Eve! Time for breakable resolutions and champagne. My over-achieving friends have decided to have a party. By the time I confirmed my other half and I could go, they had already firmed up a knock out menu. Hot taco dip, pigs in a blanket, turkey pinwheels, spinach artichoke dip, cupcakes with champagne frosting (courtesy of jay.mariah creations), wine, tequila, Mt. Dew, Pepsi, and Apples to Apples.  With a spread like that, what's a girl to do? Paper plates - boring. Fruit and veggie tray - easy. Champagne Jell-O shots? Now we're talking!

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Bubbly Bubbles

Ingredients:
1 (3 oz.) box Island Pineapple Jell-O
2 packets unflavored gelatin
1 c. pineapple juice
1 2/3 c. Cook's spumanti champagne
Pam cooking spray

Tools:
Plastic or silicone molds
Small saucepan
Medium bowl
Stirring spoon
Sharp paring knife





1. Spray molds with Pam and wipe excess with a napkin.

2. Put pineapple Jell-O in a medium size bowl. Set aside.

3. Sprinkle unflavored gelatin over fruit juice in a small saucepan. Let stand 1 minute.

4. Stir over low heat 2-3 minutes until gelatin granules completely dissolve.

5. Add liquid mixture to dry pineapple Jell-O and stir until dissolved.

6. Gently stir in champagne. It will create a frothy foam. Go ahead and use it in the molds. It won't hurt!

7. Pour into prepared molds and refrigerate until firm (about 3 hours).

8. Use a paring knife to cut around the mold to help release the Jell-O.

For the best bubbly experience, serve the same day.

Original recipe here.