Pudding Shots Recipe
If you’re looking for a fun, creamy, no-bake dessert that adults will absolutely swoon over, this Pudding Shots Recipe is your new party trick—boozy, silky, and ready ahead of time so you can actually enjoy your own get-together.
I’ve been making some version of pudding shots since my kids were little and the grown-ups needed “their own dessert,” and this is the recipe I always come back to. These creamy pudding shots are like a mash-up of your favorite chocolate mousse and a cocktail, but easier than both. Whether you’re a fan of chocolate pudding shots, vanilla pudding shots, vodka pudding shots, or rum pudding shots, I’ll show you exactly how to build the party dessert shots that fit your crowd and your bar cart.
Let me walk you through it, friend—this is one of those adult dessert recipes you’ll keep in your back pocket all year long.
Why This Pudding Shots Recipe Belongs in Your Party Rotation
You know what? There are a lot of “easy pudding shots” online, but they’re not all created equal. Some are too boozy. Some taste like plain boxed pudding. This version hits that sweet, creamy middle ground.
Here’s what makes this recipe special:
- No-bake & low-stress – Absolutely no oven, no stovetop; if you can whisk, you can make these.
- Perfectly creamy texture – The mix of pudding, dairy, and alcohol gives you rich, creamy pudding shots that feel like grown-up mousse.
- Make-ahead friendly – These make ahead pudding shots actually taste better after a night in the fridge.
- Customizable flavors – Use chocolate, vanilla, or any flavor you love, plus vodka, rum, or Irish cream for endless pudding shot variations.
- Great for parties and holidays – Ideal for game day, girls’ night, Christmas, New Year’s Eve, or beach weekends.
- Easy to portion & serve – Made in little plastic cups, they’re grab-and-go party dessert shots—no cutting or plating.
- Budget-friendly – Uses pantry staples like instant pudding and whipped topping; no fancy liqueurs required (unless you want to).
- Beginner-friendly recipe – Simple steps, no special equipment, and lots of wiggle room for “happy accidents.”
- Fun to garnish and decorate – Whipped cream, crushed cookies, sprinkles—dress them up for any theme or season.
Ingredients
This Pudding Shots Recipe is written for a half-and-half batch: half chocolate pudding shots, half vanilla pudding shots. You can absolutely pick just one flavor and double it.
For the Chocolate Pudding Shots:
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 cup cold whole milk (or 2%; avoid skim for best creaminess)
- 1 cup cold vodka (plain or vanilla vodka works beautifully)
- 1 cup thawed whipped topping (like Cool Whip), plus extra for topping
For the Vanilla Pudding Shots:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold whole milk
- 1 cup cold rum (white or spiced rum—spiced is lovely in fall)
- 1 cup thawed whipped topping, plus extra for topping
For Both Flavors / Garnish:
- 30–40 mini plastic shot cups (2 oz size, often called condiment cups, with lids if you want to stack or travel)
- Extra whipped topping, in a piping bag or zip-top bag with the corner snipped
- Crushed cookies (Oreos, graham crackers, or vanilla wafers)
- Chocolate shavings or mini chocolate chips
- Festive sprinkles (for holidays or team colors)
A few quick ingredient notes from my 50-year-old-lady kitchen:
- Instant pudding only – Look for the word “instant” on the box; cook-and-serve pudding won’t set up right for no bake pudding shots.
- Cold ingredients – Keep your milk, alcohol, and whipped topping chilled. Cold helps the pudding thicken quickly and evenly.
- Alcohol choices – If vodka isn’t your thing, flavored rums, Irish cream, Kahlúa, or even coffee liqueur all play nicely. For lighter boozy pudding shots, replace some of the alcohol with extra milk.
- Whipped topping vs. real whipped cream – Store-bought whipped topping holds up better and keeps your simple pudding shots stable for days.
Directions
You can make chocolate and vanilla side by side, or finish one batch and then move to the next. I usually start with chocolate because I’m a chocolate girl through and through.
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Chill your tools and ingredients (optional but helpful).
Pop your mixing bowls and whisk into the fridge for 10–15 minutes. Make sure the milk, alcohol, and whipped topping are cold. This helps the pudding thicken faster and gives you smoother, creamier pudding shots. -
Mix the chocolate pudding base.
In a medium mixing bowl, whisk together the chocolate pudding mix and cold milk for about 1–2 minutes, until it’s thick and glossy. It should start to set but still be easily whiskable. If it’s lumpy, just keep whisking steadily; instant pudding usually smooths itself out. -
Add the vodka and whisk again.
Pour in the cold vodka and whisk until well combined. The mixture will loosen a bit, which is exactly what we want. If you prefer less boozy chocolate pudding shots, use ¾ cup vodka and ¼ cup extra milk. -
Fold in the whipped topping.
Gently fold in 1 cup of whipped topping with a rubber spatula. Don’t beat it; just scoop under and turn over until no streaks remain. You’re looking for a light, mousse-like texture. If it looks too runny, let it sit in the fridge for 5–10 minutes—it will thicken. -
Fill the shot cups with chocolate mixture.
Spoon or pipe the chocolate pudding mixture into your 2 oz cups, filling each about ¾ full. I like to use a small cookie scoop for quick, even portions. Set them on a tray for easy transfer to the fridge. -
Repeat the process with the vanilla batch.
In a clean bowl, whisk together the vanilla pudding mix and 1 cup cold milk until thickened. Add the rum, whisk to combine, then gently fold in the whipped topping. Again, adjust alcohol strength by swapping some rum for extra milk if needed. -
Fill the shot cups with vanilla mixture.
Spoon or pipe the vanilla pudding mixture into another set of cups. If you’re feeling playful, you can layer chocolate and vanilla in the same cup—just fill halfway with one, chill briefly, then add the second layer. -
Chill the pudding shots.
Cover each cup with a lid (or loosely cover the tray with plastic wrap) and refrigerate for at least 2–4 hours. Overnight is even better for creamy pudding shots with a perfectly set texture. They should be soft but scoopable with a spoon—not runny. -
Garnish before serving.
Just before serving, top each shot with a small swirl of whipped topping. Add chocolate shavings or mini chips for the chocolate ones and crushed vanilla wafers or sprinkles for the vanilla ones. Garnishes make these party dessert shots look like you fussed way more than you did. -
Serve chilled—and clearly labeled as adult treats.
Keep them cold until serving, and make sure everyone knows these are boozy pudding shots for adults only. I usually set them on a separate tray from the kids’ desserts and give a friendly warning: “Grown-ups only, please!”
Servings & Timing
- Yield: About 30–40 pudding shots (2 oz each), depending on how full you make them
- Prep Time: 20 minutes
- Chill Time: 2–4 hours (overnight recommended)
- Total Time: About 2½–4½ hours (mostly hands-off)
If you’re hosting a larger crowd, plan on 2–3 shots per adult—though I always make extra because people come back “just to try the other flavor.”
Fun Variations and Pudding Shot Ideas
Here’s where you can really play. Use this base Pudding Shots Recipe and tweak the flavors to match the season, the holiday, or just your mood.
- Mocha Mudslide Shots – Use chocolate pudding with half vodka, half coffee liqueur; top with chocolate-covered espresso beans.
- Birthday Cake Vanilla Pudding Shots – Use vanilla pudding, cake-flavored vodka, and lots of rainbow sprinkles on top.
- Salted Caramel Rum Pudding Shots – Start with vanilla pudding, use caramel or spiced rum, and drizzle caramel sauce with a pinch of flaky salt before serving.
- Peppermint Hot Cocoa Shots (Holiday Favorite) – Chocolate pudding with peppermint schnapps and vodka; top with crushed candy canes for Christmas or winter parties.
- Banana Cream Pie Pudding Shots – Banana pudding mix, vanilla vodka or rum, topped with whipped cream and a mini vanilla wafer.
- Lightened-Up Version – Use sugar-free instant pudding, light whipped topping, and a lower-sugar liqueur for a slightly “lighter” adult dessert.
How to Store & Make Ahead
A big perk of these no bake pudding shots is how well they keep. You can prep them days before you even put on your party earrings.
- Refrigerator:
Store covered pudding shots in the fridge for up to 4–5 days. Keep them in a single layer if they don’t have lids to avoid smearing. - Freezer:
For longer storage, you can freeze them (with lids) for up to 1 month. The texture becomes more like a soft, boozy ice cream shot. Let them soften in the fridge for about 30–45 minutes if they’re too firm. - Make-ahead tips:
- Make the base pudding shots up to 3 days in advance.
- Add whipped topping and garnishes the day you plan to serve so they stay pretty and don’t weep.
- If transporting, keep them in a shallow container with ice packs or in a small cooler.
There’s no reheating here—just chill, maybe thaw a bit if frozen, and enjoy.
Notes from My Kitchen (Little Lessons Learned)
- Don’t rush the chill time. I know, I know—waiting is the hardest part. But if you serve these too soon, they can be a bit loose. A solid chill gives you that thick, luscious spoonful everyone loves.
- Adjust the booze to your crowd. My book club ladies like a slightly stronger boozy pudding shot, but for neighborhood gatherings, I often cut the alcohol by ¼–½ cup and replace with milk. No one has ever complained.
- Label your flavors. A tiny piece of washi tape on the lids (“CHOC,” “VAN,” “MOCHA”) or a small sign next to each tray saves a lot of “Which one is which?” mid-party.
- Use what you have. If your liquor cabinet is a little random—say you’ve got coconut rum and vanilla vodka—use this recipe as a template. Chocolate-coconut or vanilla-coconut pudding shots are excellent.
- Texture tweaks. If your mixture seems too thick to pipe or spoon easily, add 1–2 tablespoons of milk and whisk briefly. If it’s too thin, pop it in the fridge for 10–15 minutes and check again.
- Serving spoons are your friend. Even though they’re “shots,” most people prefer a little spoon. Set a cup of mini spoons next to the tray for a cleaner, more relaxed experience.
FAQs
1. Can I make this Pudding Shots Recipe without alcohol?
Yes—replace the alcohol with additional cold milk or a flavored coffee creamer. You’ll get delicious, kid-friendly creamy pudding shots (just skip calling them “shots” if that feels odd).
2. My pudding shots are runny. What went wrong?
Most likely the pudding didn’t have enough time to chill or you used cook-and-serve pudding by accident. Try chilling them for another 1–2 hours; if they’re still very loose, use instant pudding next time and keep everything cold.
3. Can I use real whipped cream instead of whipped topping?
You can, but the texture won’t hold as long—real cream can deflate after a day or two. If you’re serving them within 24 hours, it’s fine. For longer storage, whipped topping is more reliable.
4. What alcohol works best for pudding shots?
Vodka and rum are the most popular because they’re neutral and flexible. Flavored vodkas (vanilla, whipped cream, caramel) and liqueurs like Irish cream, Kahlúa, and peppermint schnapps are also great for layering flavors in your pudding shots recipe.
5. How strong are these boozy pudding shots?
They’re similar to a light cocktail. If you’d like milder shots, cut the alcohol down to ½–¾ cup per batch and replace the rest with milk. Always adjust to your comfort level and your guests’ preferences.
6. Can I double or triple the recipe for a big party?
Absolutely. Just scale all ingredients evenly and use a large mixing bowl. I’ve done double batches in my big KitchenAid stand mixer with the whisk attachment, and it worked beautifully.
7. Do I need to keep pudding shots refrigerated during the party?
Yes, they should stay chilled. I usually put a portion out on a tray and keep the rest in the fridge, then refill as needed, especially at summer gatherings or warm indoor parties.
8. What’s the best way to transport pudding shots?
Use cups with lids, pack them snugly in a shallow container or baking pan, and keep them in a cooler with ice packs. Garnish them once you arrive so they still look fresh and pretty.
Wrapping It Up (And Pouring a Shot)
These creamy, no bake pudding shots are everything I love about easy entertaining: simple ingredients, make-ahead convenience, and a little bit of fun for the grown-ups. Whether you go for chocolate pudding shots, vanilla pudding shots, or a mix of pudding shot variations, you’ll have an adult dessert recipe that disappears faster than the appetizer tray.
If you try this Pudding Shots Recipe, let me know how it went—leave a comment, tell me what flavor combo you used, or share your favorite boozy pudding shots twist. And if you’re on a roll with party desserts, you might also enjoy exploring other bite-sized treats like cheesecake bites or truffle balls next.
Pudding Shots
Ingredients
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 cup cold whole milk or 2%; avoid skim for best creaminess
- 1 cup cold vodka plain or vanilla vodka
- 1 cup whipped topping thawed, plus extra for topping
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold whole milk
- 1 cup cold rum white or spiced rum
- 1 cup whipped topping thawed, plus extra for topping
- 30-40 mini plastic shot cups 2 oz size, with lids if desired
- extra whipped topping for piping on top
- crushed cookies Oreos, graham crackers, or vanilla wafers, for garnish
- chocolate shavings or mini chocolate chips for garnish
- festive sprinkles for garnish
Instructions
- Place mixing bowls and whisk in the refrigerator for 10–15 minutes. Make sure the milk, alcohol, and whipped topping are well chilled to help the pudding thicken quickly and evenly.
- In a medium mixing bowl, whisk together the chocolate pudding mix and 1 cup cold whole milk for 1–2 minutes, until thick, glossy, and starting to set but still easily whiskable. Whisk until any lumps smooth out.1 box (3.9 oz) instant chocolate pudding mix, 1 cup cold whole milk
- Pour in 1 cup cold vodka and whisk until fully combined. The mixture will loosen slightly. For a milder shot, use 3/4 cup vodka and 1/4 cup additional milk instead.1 cup cold vodka
- Gently fold in 1 cup thawed whipped topping with a rubber spatula until no streaks remain and the texture is light and mousse-like. If the mixture seems too runny, refrigerate for 5–10 minutes to thicken.1 cup whipped topping
- Spoon or pipe the chocolate pudding mixture into 2 oz shot cups, filling each about 3/4 full. Arrange the filled cups on a tray for easy transfer to the refrigerator.30-40 mini plastic shot cups
- In a clean bowl, whisk together the vanilla pudding mix and 1 cup cold whole milk until thickened and smooth.1 box (3.4 oz) instant vanilla pudding mix, 1 cup cold whole milk
- Add 1 cup cold rum and whisk until fully combined. For less boozy shots, replace part of the rum with extra milk.1 cup cold rum
- Gently fold in 1 cup thawed whipped topping until no streaks remain and the mixture is light and creamy.1 cup whipped topping
- Spoon or pipe the vanilla pudding mixture into additional 2 oz cups, filling each about 3/4 full. For layered shots, partially fill with one flavor, chill briefly, then top with the other flavor.30-40 mini plastic shot cups
- Cover each cup with a lid or loosely cover the tray with plastic wrap. Refrigerate for at least 2–4 hours, or overnight, until the shots are softly set and spoonable, not runny.
- Just before serving, top each shot with a swirl of whipped topping and garnish with crushed cookies, chocolate shavings or mini chips, and/or sprinkles as desired.extra whipped topping, crushed cookies, chocolate shavings or mini chocolate chips, festive sprinkles
- Keep the pudding shots chilled until serving. Clearly label and serve them as adult-only treats, separate from any kid-friendly desserts.
