Bring 1 cup of water to a boil in a medium saucepan over high heat. Remove the hot water from the burner and whisk in the green Jello mix, stirring until completely dissolved.

Add ½ cup tequila and ½ cup cold water. Stir to combine.

Divide the green Jello mixture evenly between your cups, filling each about one-third of the way full. Place the cups in the refrigerator to chill for about 2 hours.

For the next layer of Jello, whisk together 1 cup water and 1 envelope of Knox gelatin in a medium saucepan. Heat the mixture until it’s just beginning to boil.

Remove from the heat and add the sweetened condensed milk.

Add ½ cup tequila and stir to combine. Allow the mixture to cool completely.

Once the mixture has cooled, add it to the Jello shot cups on top of the green layer. Each cup should now be about ⅔ full, leaving equal room for the last layer. (Note: If you have extra sweetened condensed milk, you can discard it.)

Move the cups back to the refrigerator to chill for another 2 hours.

For the last layer, bring 1 cup of water to a boil, then remove from the heat and add the strawberry Jello, whisking until dissolved.

Add ½ cup cold water and ½ cup tequila, then stir to combine. Allow the strawberry Jello mixture to cool completely to room temperature.

Once the Jello has cooled, fill your shot cups the remainder of the way with the strawberry Jello layer. Move the cups back to the refrigerator to chill for 2 more hours or until ready to serve.