In a medium saucepan, stir together the gelatin and water. Heat over medium heat for a few minutes to dissolve the gelatin. DO NOT let the mixture boil.
Remove from heat. Stir in the Irish Cream, Butterscotch Schnapps, and Triple Sec.
Pour into 18 plastic cups.
Refrigerate for at least 2 to 3 hours.
Just before serving, top with whipped cream and sprinkles.
Notes
Tip: Lightly spray each plastic cup with cooking spray so that the jello shots will easily pop out.