You might want to make two batches because these creamy, peachy, potent jelly shots go quick!

Peach Jelly
1 3 oz box Peach-flavored gelatin dessert
.75 cup boiling water
1 cup Casey Jones Peach Cut Moonshine

Cream Jelly
2 .25 oz envelopes unflavored gelatin (Knox) 
1 cup boiling water
1 cup Casey Jones Peach Cut Moonshine
.5 cup sweetened condensed milk


Begin by placing the peach gelatin in a small mixing bowl. Pour in the boiling water and whisk until gelatin is fully dissolved. Add moonshine, stir well and pour into a 9-inch square cake pan. Place on a level surface in the refrigerator while you prepare the cream jelly.
For the cream jelly, add the unflavored gelatin to a small mixing bowl. Add the boiling water and whisk until it’s fully dissolved. Add the sweetened condensed milk and moonshine and stir to combine. Let sit at room temperature until the peach layer is firm.
To combine, cut the peach gelatin into small cubes and add to the cool cream jelly. Transfer to a 9-inch square cake pan and refrigerate on a level surface for 2-3 hours, or until fully set. When ready, remove from the pan and cut into bite-sized squares.
Note, for best results, the cream jelly should be at or near room temperature before adding the cubed peach jelly. If the cream jelly is too warm, it can melt the peach cubes. If your cream jelly has already started to set, you can warm briefly in a microwave or on the stovetop.

Makes 36 1.5"x1.5" squares.