In a medium-sized mixing bowl, combine the blue raspberry jello powder with hot water, per the instructions on the box.

Stir until the granules have dissolved.

Then mix in the cold water as instructed on the box.

Pour the Jello into clear cups.

Divide the Jello evenly between 5-6 plastic cups.

We use 3/4 cup of Jello to fill five blue raspberry Jello cups.

Next time, I would reduce it a little so we could fill six cups instead.

Refrigerate the Jello.

Let the blue raspberry Jello cups sit in the refrigerator for 4-6 hours until they're completely set.

While the Jello cups are setting, you can crush the graham crackers to make sand for the Tropical Turtle Beach. We put ours in a resealable plastic bag and used a rolling pin to crush them until they were very fine.

Once the Jello cups are completely solidified, you're ready to decorate them. Frosting helps the graham cracker "sand" stick to the blue raspberry Jello cups.

Adorn with umbrellas and serve.