Set the 12 plastic cups on a cookie sheet; set aside.

In a medium saucepan, heat the pineapple juice over medium high heat for 3-5 minutes; do not let the juice boil.

In a medium bowl, empty the jello packet and pour in the hot pineapple juice; keep stirring until the jello is dissolved.

Add the cold pineapple rum and stir until all combined.

Pour into the plastic cups equally; refrigerate at least 4 hours or overnight.

When ready to serve, garnish with cool whip, a cherry and sprinkles.

Enjoy!

**If you’d like to make this without the alcohol, you can substitute the rum with another cup of pineapple juice.