Add 1 1/2 cups water to a medium sauce pan.
Bring water to a boil.
Once boiling, stir in Jello mixture, and whisk to combine and dissolve Jello.
Allow Jello to cool slightly.
Stir in 4 oz. tequila.
Divide Jello evenly among the 2 oz. cups.
You should get 12 total.
Move the cups to the refrigerator to chill for 4 hours.
Before serving, top with whipped cream and a maraschino cherry.
Enjoy!