Pudding Shots
Creamy, boozy no-bake pudding shots made with instant pudding, milk, alcohol, and whipped topping. This half-and-half batch makes both chocolate-vodka and vanilla-rum pudding shots, perfect for parties and make-ahead entertaining.
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.
Notes
Yield: about 30–40 pudding shots (2 oz each), depending on how full you make the cups. For lighter shots, replace some of the alcohol with extra cold milk. Use only instant pudding (not cook-and-serve) and keep ingredients cold for best texture. Store covered in the refrigerator for 4–5 days, or freeze up to 1 month for a firmer, ice-cream-like treat. Garnish on the day of serving so toppings stay fresh.
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