Easy Pudding Shots for a Party

12 shots
10 min

Get the simple recipe for delicious pudding shots that are perfect for a party.

Start with a basic box of instant vanilla pudding and add milk. Any variety of dairy milk will work for this recipe. Pudding doesn’t mix well with soy or non-dairy milk.

A vanilla-scented white rum such as Bacardi or Captain Morgan White will work well; you don’t have to be picky.

Finally grab a coffee liqueur like Kahlua.

You’ll need Cool Whip for the pudding and a can of whipped cream for garnish. Together, these will give our shots a fluffy, cloud like feel and the most heartwarming creaminess. I’m excited already!

Prep tip: The best part? You can make these shots ahead and store them in the freezer or fridge until you’re ready to serve them. That way, you can take care of your guests without having to worry about making the drinks in the middle of the party. Wait to add the whipped cream topping until you are ready to serve, this will fall in the fridge or freezer if done ahead of time.

These pudding shots are a great ace to have up your sleeve. They’re incredibly easy to make, and they’re delicious. Let your creativity flow and make these shots yours. Share them with friends and family and toast to a festive party.

Easy Pudding Shots for a Party

Recipe details

  • 12  shots
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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Ingredients


  • ¾ cup milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • ¼ cup white rum
  • ½ cup coffee-flavored liqueur (Kahlua)
  • 1 (8 ounce) container Cool Whip

Instructions


1. In a large bowl, beat pudding with milk for 2 minutes.
2. Stir in both alcohols until combined.
3. Fold in cool whip.
4. Spoon into cups or pipe into shot glasses.
5. Freeze or refrigerate until ready to serve.
6. Just before serving, top with whipped cream and sprinkles.

Tips

  • Since the alcohol in these shots won't freeze, keep them in the freezer. The stay thick and cold until ready to serve.
  • Before serving, remove from the freezer and top with whipped cream and sprinkles.
Sarah Vanderkooy
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