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This list of Halloween jello shots are perfect for a spooky, Halloween-themed party this October! The recipes below are all easy to make, creative and tasty.
If you are planning on hosting a Halloween party this fall, themed cocktail recipes are a must!
But jello shots are a great addition to go along with drinks. They are easy to make in a large batch and there are so many creative ideas for different types of halloween shots.
You are sure to find at least one or two jello shot recipes you’ll want to make in this list!
Tips For Making & Serving Jello Shots
- Chill your ingredients. Chill all your ingredients in the fridge before making the jello shots. This helps speed up the time it takes for the jello shots to set — which is especially helpful if you are making them last minute, or making layered shots that require several steps.
- Use creative garnish. At this time of year, spooky candies are easy to find in stores. Use eyeball gummies, gummy worms or ghost marshmallows to top off your jello shots.
- Serve the shots in themed containers. While all of these recipes work in simple, plastic jello shot containers, using halloween jello shot containers can make your jello shots stand out even more. Try these skull jello shot containers for example.
- Set up a jello shot station. If you have the space, set up a table with Halloween decorations and a large platter of jello shots so guests can serve themselves. You may want to include a spider web tablecloth, a spooky serving platter and even a cauldron full of dry ice.
Jello Shots FAQs
Jello shots last in the fridge for 3 to 5 days. It is best to make jello shots at least one day in advance of your party so there is time for them to properly set.
Yes! All these recipes can be made without alcohol. If the recipe doesn’t provide specific instructions, just substitute the alcohol with water or juice instead.
Melted jello shots are not so tasty. It will take time for jello shots to get that melted texture, but for best results, serve jello shots fresh out of the fridge, and serve them on a platter full of ice or dry ice to keep them chilled.