Prepare 13 in. x 9 in. pan with vegetable pan spray.

In medium bowl, whisk together 1/2 cup root beer, gelatin, and salt.

In small saucepan, combine remaining root beer and sugar. Heat until steaming (do not boil) over medium-high heat, stirring occasionally until sugar dissolves. Gradually add hot root beer mixture to gelatin mixture, stirring until gelatin melts and mixture is smooth. Gently stir down foam, and skim any excess foam from mixture. Pour into prepared pan and refrigerate 2 hours or until firm.

Cut jelly shots into 64 rectangles and remove to serving tray. Using a tip 5, pipe whipped topping football laces onto each shot and serve.