Raspberry White Chocolate Pudding Shot Recipes

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.

RASPBERRY AND WHITE CHOCOLATE STEAMED PUDDING

Steps:

• 1. Grease well and flour 2 quart mold with tight cover.
• 2. Onto piece of waxed paper, sift together flour, soda, baking powder and salt.
• 3. In mixing bowl, beat sugar, butter, egg and milk. Stir in flour mixture; beat until smooth. Stir in berries and white chocolate Pour into mold. Cover.
• 4. Place mold in large saucepan; add boiling water to saucepan to come half way up side of mold. Cover saucepan; steam for 1 hour.

RASPBERRY WHITE CHOCOLATE PUDDING DESSERT

Steps:

• In medium bowl, combine pudding mix and half-n-half. Whisk until well combined and smooth. Fold in whipped topping. Let sit for a couple minutes.
• Line a 9×9-inch pan with whole graham crackers, breaking some to fit as needed.
• Carefully spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers. Carefully spread the remaining pudding mixture over crackers. Add one more layer of graham crackers on top of pudding mixture. Spread pie filling over the top layer of crackers.
• Refrigerate overnight.

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 BREAD AND BUTTER PUDDING

Steps:

• Grease a medium ovenproof dish approximately. I used melted butter and a pastry brush to paint it on.
• Butter the bread on each side. Cut the crusts off the bread slices and cut diagonally to make triangles.
• Layer the triangles in the dish with the points upwards.
• Scatter the raspberries in the dish. Poke some in between the bread slices.
• To make the custard, place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
• Take it off the heat before it boils. Set aside to allow to cool slightly.
• In a bowl whisk the eggs and extra yolk with the caster sugar.
• Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
• Remove the vanilla pod from the custard and pour the warm mix over the buttered bread and raspberries.
• Sprinkle the white chocolate chips over the top.
• Heat oven to 180C (160C fan).
• Leave the custard to soak into the bread while the oven warms - around 10 mins.
• Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
• Serve straight away. Keep any left overs in the fridge and eat within a few days.

WHITE CHOCOLATE CHAMBORD

Steps:

• Place ice in cocktail shaker FIRST. The white chocolate liquer will seperate if mixed with other liquors at room temperature.
• Add the liquors and shake well.
• Strain into a lovely stemmed glass or serve over ice.
• If this is too strong for your taste simply add a bit of cream or milk.