Pudding Shots Yes Really Recipes

PUDDING SHOTS ALCOHOLIC

Steps:

• Mix together milk and pudding with an electric mixer until no lumps exist.
• Beat in liquor.
• Gently fold in cool whip.
• Spoon into 2 ounce cups, cover with lids and freeze.
• Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.

PUDDING SHOTS

Steps:

• Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
• Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

PUDDING SHOTS RECIPE - (4.4/5)

Steps:

• Mix the pudding mix with the milk with an electric mixer. Then add the booze and mix. Then add the cool whip and mix. Put into small cups and freeze. Serve with little spoons. Makes 24 2oz. servings. Variations: White Chocolate instant pudding mix with Kahlua instead of Bailey's. (Use slightly less than 1/2 Cup or it will taste too boozy.) Turtle instant pudding mix (they only carry this flavor around X-mas, so stock up when you see it!) with Caramel Bailey's. Chocolate instant pudding mix with Mint Bailey's or peppermint schnapps. French Vanilla instant pudding mix with 1/3 C Amaretto instead of the Bailey's. I haven't tried this one yet, but imagine that Banana instant pudding mix and Brandy or Rum would be divine. If someone tries this combo, let me know how it turns out!

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

TIRAMISU PUDDING SHOTS RECIPE

Steps:

• In a bowl, beat together pudding mix, milk, coffee and Kahlua Liqueur until combined with an electric mixer until combined. Slowly fold in whipped topping. Set pudding aside.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping.
• Place pudding in separate zip-top baggies and snip one corner.
• Carefully pipe chocolate pudding into 12 shot glasses.
• Top with white chocolate pudding.
• Garnish with shaved chocolate and Pirouette Cookie halves.
• Refrigerate until ready to serve or at least one hour.

PUDDING SHOTS (YES REALLY!)

Steps:

• Mix pudding and milk for with an electric mixer until just combined.
• Add Irish cream and vodka; mix well.
• Fold in Cool Whip.
• Put into shot glasses or small Jello shot paper cups.
• Store in freezer at least 2 hours (best overnight).
• Keep in freezer until just before serving.

RUMCHATA CHEESECAKE PUDDING SHOTS

Steps:

• Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
• In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
• Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
• Remove the bowl from the refrigerator and fold in the Cool Whip.
• Pipe or spoon the RumChata cheesecake pudding into each of the cups.
• Refrigerate for at least one hour.
• When you're ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.

GINGERBREAD PUDDING SHOTS

Steps:

• In a large bowl, mix box of instant gingerbread pudding and milk with a whisk until combined.
• Add butterscotch schnapps and whisk again until combined. Slowly fold in whipped topping.
• Freeze for at least an hour to thicken up.
• Spoon into shot glasses and top with gingerbread men cookies, whipped cream and a sprinkle of cinnamon.
• Refrigerate until serving.

CANDY CANE PUDDING SHOTS

Steps:

• In a bowl, beat together vanilla pudding mix, milk, and peppermint schnapps until combined with an electric mixer. Slowly fold in food coloring and whipped topping. Place in the fridge to set.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping. Place pudding in the fridge to set (about an hour)
• Place pudding in separate zip-top baggies and snip one corner. Carefully pipe the white chocolate pudding into 12 shot glasses. Top with vanilla pudding and then again with white chocolate pudding. Garnish with chopped peppermint candies. Refrigerate until ready to serve or at least one hour.

CIRCUS ANIMAL COOKIE PUDDING SHOTS

Steps:

• Using 1 1/2 cups of the Circus Cookies, crush the cookies in a large Ziplock bag. Place the crush cookies into a container with the milk. Let sit for 2 hours until the cookies get a little soggy (they blend better that way). Once the cookies have soaked in the milk for while, add the mixture to a blender and blend on high until there are no visible cookie pieces and the mixture is smooth. In a large mixing bowl, whisk together the pudding mix, the cookie milk, and the vodka. Whisk together until it starts to get thick, about 3 minutes. Fold in the thawed Cool Whip. Then whisk until smooth. Cover the bowl with plastic wrap and place in fridge for at least 30 minutes. Take the remaining 1/2 cup Circus Animal Cookies and break them into pieces. Fold into the pudding. Evenly divide the pudding between shot glasses. I did so using a small ice cream scoop. Top with sprinkles and extra cookies.

BANANA PUDDING SHOTS

Steps:

• Using a large mixing bowl, beat together the instant banana pudding, rum and milk for about 5 minutes.
• Mix in the Sweetened condensed milk until smooth
• Mix in the cream cheese until smooth
• Fold in the cool whip until smooth
• Scoop the pudding into the piping bags
• Pipe the pudding into the shot glasses
• Top with whipped cream, toasted coconut and a Nilla wafer
• Enjoy!

JELLO PUDDING SHOTS

Steps:

• Mix pudding and milk together in a bowl. Add alcohol and stir well. Fold in cool whip. Divide into plastic shot glasses and keep in the freezer. (The smallest size Dixie cups work great) Freeze for a few hours or more. Kahlua tastes great in place of the Irish Cream. For "Thin Mint Pudding Shots", use 1/4 Cup Irish Cream Liqueur and1/4 Cup Creme De Menthe Liqueur instead of just the 1/2 Cup of Irish Cream Liqueur. For "Raspbery Pudding Shots", use Vanilla Pudding instead of chocolate and substitute 1/2 Cup of Rasberry Schnapps for the 1/2 Cup of Irish Cream.

TIPSY GHOSTLY GUZZLE PUDDING SHOTS- MY ODE TO HALLOWEEN PUDDING CUPS

Steps:

• Mix together pudding and cocoa liqueur. Spoon into small condiment cups or shot glasses. Top with Reddi-wip in a tipsy not-perfect type of way. Position Oreo pieces as eyes for the ghosts. Serve and enjoy!

TROPICAL VANILLA PUDDING SHOTS

Steps:

• Combine milk and pudding mix in a bowl and whisk or mix until smooth.
• Add rum, lime juice, and pineapple, and stir well.
• Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
• Place the cups in the refrigerator until ready to serve, at least 30 minutes.
• Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!