In a medium bowl, stir the purple/grape jello and boiling water until the jello dissolves.

Add 2 tablespoons of Coconut rum and cold water.

Stir to combine.

Add 2 drops of purple food coloring in the bowl.

This is for the 3rd (bottom) layer.

Mix well.

Divide this equally into the shot glasses.

Place in the refrigerator to chill for 2 hours.

In a second medium bowl, stir the berry blue jello and

boiling water until the jello dissolves.

Add 2 tablespoons of Coconut rum and cold water.

Stir to combine.

Add 2 drops of blue food coloring in the bowl.

Mix well.

Set aside.

In a third medium bowl, stir the lime green jello and boiling water until the jello dissolves.

Add 2 tablespoons of Coconut rum and cold water.

Stir to combine.

Add 2 drops of green coloring in the bowl.

Mix well.

Set aside.

In a separate bowl add the sweetened condensed milk with

1 cup of boiling water.

In a small bowl sprinkle 2 envelopes of unflavored gelatin over 1/2 cup of cold water.

Allow the unflavored gelatin to set for a few minutes.

Add 1/2 cup of boiling water to dissolve the gelatin.

Add this to the milk mixture.

Stir to combine.

Allow it to cool to room temperature.

Building the rest of the Mermaid jello shot:

Spoon some of this milk mixture over the bottom purple layer of jello. (1st layer)

Refrigerate for 30 minutes.

Add the 2nd layer of the jello. (Berry blue)

Put in the refrigerator to chill for 2 hours.

Check as this layer may chill quicker.

Spoon in the 2nd layer of the white milk mixture.

Refrigerate for 30 minutes.

Spoon the 3rd layer of jello (lime green).

Set in the refrigerator for 2 hours to set.

Spoon some of the milk mixture over the lime green layer of jello.

Put in the refrigerator to set for 30 minutes.

Add the 4th thinner layer of jello (Berry blue).

Return to the refrigerator to chill.

Using a stand mixer, combine all ingredients and mix on medium speed.

Mix until you see stiffed peaks in your frosting.

Once the Whipped cream is made, divide equally into 2 bowls

Add 1 drop of blue food coloring into the first bowl.

Stir well to mix the color throughout all of the frosting.

Leave the rest of the whipped cream white.

Put a large tip in a large pastry bag.

Scoop the blue whipped cream into the pastry bag on one side of the pastry bag.

Scoop the white frosting into the other side of the pastry bag.

Squeeze the open end of the pastry bag to push the whipped cream to the tip.

Continue to push the Whipped cream until the it comes out of the tip.

Squeeze a large dollop of whipped cream onto the center of the cup.

Sprinkle blue sprinkles of the whipped cream

Place the mermaid tail and seashell on the whipped cream.

Return to the refrigerator until ready to serve.