Boil the water in a medium saucepan. Remove from heat. Sprinkle the Knox gelatin on top of the water and allow it to sit for 2 minutes. Whisk until the gelatin is dissolved.
Add the ice cubes and stir until dissolved. Pour in the Bailey’s Irish Cream, the butterscotch schnapps and the triple sec. Whisk gently to combine.
Transfer the gelatin mixture to the 12 soufflé cups, filling almost to the top of each cup (leave a little room for the whipped cream). Place the cups in a large plate or tray and chill overnight or for at least 4 hours. After 4 hours, you can place lids on the cups until ready to serve.
Before serving, add a dollop of whipped cream to each JELL-O shot and sprinkle with Christmas jimmies.