In a medium saucepan, bring 2 cups of water to a boil.
Remove from the heat, and whisk in two packages of pineapple jello
Stir in 1 cup of cold water and 1 cup of vodka
Pour evenly into the plastic cups, filling 1⁄3 full with the yellow jello.
Move the cups to the refrigerator to chill for 2 hours, or until jello is set.
Meanwhile, bring 1 1⁄2 cups of water to a boil.
Remove from the heat and whisk in blue raspberry jello.
Stir in 1 cup of water and 1⁄2 cup vodka.
Allow the blue jello to cool completely.
Once first layer has set and blue jello has cooled, divide the blue jello among the cups, filling to
the cups about 2⁄3 full.
Move the cups back to the refrigerator to chill for 2 hours, or until 2nd layer has set.
Meanwhile, bring another 1 1⁄2 cups of water to a boil.
Remove from the heat and whisk in Pink Starburst jello.
Stir in 1 cup of water and 1⁄2 cup vodka.
Allow the pink jello to cool completely.
Once the second layer has set, divide the pink jello among the cups to fill the rest of the way, to add the top layer.
Move the cups back to the refrigerator to chill, until the final layer has set, about 2 hours.
Before serving, top with whipped cream and your Easter candy.