IRISH COFFEE JELLO

I met Pete and Betty Addicks on an Atlantic crossing on the Queen Mary II. (Back when we all could travel!) They were our dinner companions every night and we never ran out of things to talk about with this interesting couple. One of the topics of discussion was food. When Pete mentioned his Irish Coffee Jello creation I begged him to share it with me so I could share it with you. So, here it is, just in time for St. Patty's Day. Thanks Pete!
Irish Coffee Jello
1. Make Coffee Jello:
5 oz cold strong coffee
3 oz cold Jameson
2 Tablespoons of Stevia, Splenda (or sugar)
4 tsp unflavored gelatin
1 cup very hot strong coffee
Whipped Cream or Whipped topping.
Note: If using sugar instead of artificial sweetener, put the sugar in the hot coffee so that it will dissolve.
Combine the cold coffee, cold whiskey and sweetener in a bowl. Sprinkle the gelatin on the surface.
Let the bowl and contents soak for 1 to five minutes. The Jello may look wrinkly on the surface.
Add the hot coffee to the bowl'
Stir the bowl until the gelatin is dissolved, about 5 minutes.
Pour the mixture into an 8” x 8” cake pan. Glass is best.
Refrigerate until the gelatin is set, around one hour.
Cut the gelatin int 1” squares.
2. Serve in a tall glass, alternate layers of Whipped Cream and gelatin, starting and ending with the whipped cream.
3. Optionally top with some form of small symbolic chocolate or a few fresh, frozen or freeze dried berries.

Do not exceed 16 oz of fluid, coffee and liquor combined. Too much booze and the Jello will not gel.
This dish contains the four Irish food groups: Caffeine, Sugar, Fat and Alcohol!