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  2. The story behind the most famous Jell-O shots in America - AOL

    www.aol.com/sports/story-behind-most-famous-jell...

    Last summer, Todd Graves, the 52-year-old co-founder of chicken chain Raising Cane’s and an enormous supporter of LSU athletics, was intent on blasting by the all-time shot record of 18,777, set ...

  3. 33 Holiday Jell-O Shots That'll Rally The Whole Party

    www.aol.com/33-holiday-jell-o-shots-214000249.html

    Milk & Cookies Shots. Let's just say, if you leave these for Santa on Christmas Eve, you'll definitely be on the nice list. We love the ease of using store-bought cookie dough, but if you've got ...

  4. Jello shot - Wikipedia

    en.wikipedia.org/wiki/Jello_shot

    A jello shot is made by adding an alcoholic beverage to the gelatin mixture, complementing the water normally used to make gelatin. The shots are named after the popular gelatin brand Jell-O, although the term jello-shot has since become genericized. The shot is normally served in shot glasses, plastic cups, or ice-cube trays. [ 1]

  5. This Trendy Brand Is Making Gelatin Cool Again

    www.aol.com/trendy-brand-making-gelatin-cool...

    August 9, 2024 at 4:21 PM. Gelée Is Making Gelatin Cool AgainGabby Romero. Gelatin-based treats have long been relegated to hospital rooms and college parties, but they’re currently in the ...

  6. Jell-O - Wikipedia

    en.wikipedia.org/wiki/Jell-O

    The Jell-O shots can be served in shot glasses and/or small paper or plastic cups; the paper or plastic cups are easier to eat from, but shot glasses are more attractive. The alcohol in Jell-O shots is contained within the Jell-O, so the body absorbs it more slowly, causing people to underestimate how much alcohol they have consumed.

  7. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. [ 1]

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