1. Take the mandarins and slice them in half, then scoop out the fruit into a bowl. Save the fruit for a snack later! If there are any pieces of long pulp in the peel careful trim it away. Some of the peels as you scoop the fruit out may have a little whole in the bottom. If you get one like that, you’ll need to discard it since the liquid jello would leak out. Take the empty peels and place them in a muffin tin.

2. Prepare the cherry jello by pouring the packet into a large boil, and adding 1 cup of boiling water. Stir well until all of the gelatin has completely dissolved. You don’t want to feel any course gelatin in the bowl. Then, add 1/2 cup cold water and 1/2 cup silver tequila. Pour into the mandarin peels filling them half way. Chill in the fridge for at least 2 hours. Pour any extra jello  you have into a tray or container with the and also chill.

3. After the cherry jello has chilled, prepare your orange jello by pouring the packet into a large boil, and adding 1 cup of boiling water. Stir well until all of the gelatin has completely dissolved. Then, add 1/2 cup cold water and 1/2 cup silver tequila. Pour into the mandarin peels on top of the cherry jello and fill the all the way to the top of the peel. Pour any extra jello into the same container with the cherry jello. Place back in the fridge for another 2 hours.

4. Once they are fully chilled, remove from the fridge and slice the peels in half. If any of them have lost some of the jello because it seeped out and part of the peel is showing just use a scissor and trim away the excess peel.

Enjoy!