Raspberry Cheesecake Pudding Shots Recipe 455

RASPBERRY PUDDING SHOTS RECIPE - (4.4/5)

Steps:

• •Mix pudding and milk until well blended. •Add vodka and raspberry schnapps. •Fold in the Cool Whip. •Divide into individual servings (about 12). •Freeze for a few hours

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.

RASPBERRY CHEESECAKE PUDDING SHOTS RECIPE - (4.5/5)

Steps:

• Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.

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.

RASPBERRY WHITE CHOCOLATE PUDDING SHOT

Steps:

• Mix pudding with milk until creamy.
• Add vodka and and Raspberry liquor then mix well.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• (Optional) Add a Raspberry to each cup.
• You may want to provide some plastic spoons.
• Keep in the freezer.

RASPBERRY CHEESECAKE PUDDING SHOT

Steps:

• Add cold milk to pudding & mix with an electric mixer.
• Divide mixture in half, into two separate bowls.
• Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
• Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
• Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
• Sprinkle with graham cracker crumbs.
• Chill 24 hours.

BERRY CHEESECAKE PUDDING SALAD

Steps:

• Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy).
• Fold in the Cool-Whip (the lumps will go away as you stir it).
• Fold in the fruit until combined.
• Keep refrigerated until ready to serve.