Begin by lining up your shot cups on a large plate, platter, or baking sheet (whatever you prefer, this just makes it easier to transport).

Remove the tops of all the jello cups and use a small knife to cut vertical lines and then cut again horizontally.

Dump both the blue and red jello cups into a medium mixing bowl, and use the knife to run it through any large chunks that didn’t get cut. You want small chunks, but if they’re too big, they don’t fit into the cups as well. Gently fold the jello chunks over each other to mix the colors.

Fill each cup about ⅔ of the way full. Place back on the surface they were on. When finished, place them in the fridge while working on the next step.

In a medium mixing bowl, combine the unflavored gelatin and cold water. Stir lightly and leave to sit for about 5 minutes.

Pour the boiling water over the bloomed gelatin and stir until all of it is dissolved.

Quickly add the sweetened condensed milk while the mixture is still warm and stir until fully dissolved.

Add the vodka and extract. Stir to combine.

Remove the shots from the fridge and slowly pour the white mixture into each cup until it reaches the top. This doesn’t take much.

Use the handle of a spoon or other utensil and gently place it down the edge all around each cup to allow the white mixture to reach all the way through the jello chunks.

Place the shots back in the fridge for 2 hours or until set.

Garnish with a dollop of whipped topping and a sprinkle of patriotic sprinkles, if desired, and enjoy!