Da’ Bomb Chocolate Pudding Shots

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If you’ve ever had Pudding shots you know they’re Da’ Bomb! Here’s a simple way to make your own Pudding shots in multiple flavors!
These can be made in 1oz plastic shot cups or in 2 oz cups if you want to serve them with mini dessert spoons.

Da’ Bomb Chocolate Pudding Shots

You’ll Need:
1 (3oz) pkg Instant Chocolate Pudding Mix
¾ c. Kahlua
¾ c. Coconut Rum
4 oz Whipped Topping (cool whip or equivalent)

In a Kitchenaid mixer or small bowl combine Kahlua and pudding mixing until smooth and thickened. This takes about 2 minutes flat. Add the coconut rum, whisking until all lumps and clumps are gone. Once the mixture is nice and smooth again, Fold in the whipped topping. It’s not recommended to use real whip cream as it has a tendency to separate.

Fill your shot cups 3/4 full to allow for expansion when they freeze, cover with lids or plastic wrap and freeze overnight.

Fill almost ¾ of a 1 oz plastic shot cup with the mixture then cover and place in the freezer.

To serve, hold the cup in your warm hands for a minute to loosen the pudding shot, pop it into your mouth and enjoy because man, these are DA’ BOMB!

Alternatively, you can serve them with little serve them with a dollop of whipped cream on top and a little dessert spoon!

What if you want a different flavor?

Toasted Almond Pudding Shots

You’ll Need:
1 (3oz) pkg Instant Vanilla Pudding Mix
¾ c. Kahlua
¾ c. Amaretto
4 oz Whipped Topping (cool whip or equivalent)

In a KitchenAid mixer or small bowl combine Kahlua and pudding mixing until smooth and thickened. This takes about 2 minutes flat. Add the Amaretto, whisking until all lumps and clumps are gone. Once the mixture is nice and smooth again, Fold in the whipped topping. It’s not recommended to use real whip cream as it has a tendency to separate.

Fill your shot cups 3/4 full to allow for expansion when they freeze, cover with lids or plastic wrap and freeze overnight.

Fill almost ¾ of a 1oz plastic shot cup with the mixture then cover and place in the freezer.

Strawberry Cream Pudding Shots

1 (3oz) pkg Instant Strawberry Creme Pudding Mix ( OR Vanilla Pudding Mix, if you can’t find the strawberry)
1/2 c. Milk
1 c. Tequila Rose Strawberry Cream Liqueur
4 oz Whipped Topping (cool whip or equivalent)

In a KitchenAid mixer or small bowl combine Tequila, milk and pudding mixing until smooth and thickened. This takes about 2 minutes flat. Once the mixture is nice and smooth, Fold in the whipped topping. It’s not recommended to use real whip cream as it has a tendency to separate.

Fill your shot cups 3/4 full to allow for expansion when they freeze, cover with lids or plastic wrap and freeze overnight.

Fill almost ¾ of a 1oz plastic shot cup with the mixture then cover and place in the freezer.

 

Oreo Rum Chata Shots

You’ll Need:
1 (3oz) pkg Instant Vanilla Pudding Mix
1/2 cup Milk
4 oz Cool Whip
1 cup Rum Chata
Oreo Cookies, crumbled

In a KitchenAid mixer or small bowl combine Rum Chata, milk and pudding- mixing until smooth and thickened. This takes about 2 minutes flat. Once the mixture is nice and smooth, fold in the whipped topping. It’s not recommended to use real whip cream as it has a tendency to separate.

Fill almost ¾ of a 1oz plastic shot cup with the mixture, top with crushed oreo cookies, cover with lids or plastic wrap and chill overnight.

 

Tips-n-Tricks:

We store liquor in the fridge, the shots set faster if you used chilled liquids. They really need to sit overnight. You can use a full 8oz tub of whipped topping, but you really won’t taste the liquors that are used. If you want Wimpier shots, go for it!

Alternatively, you can serve them with little serve them with a dollop of whipped cream on top and a little dessert spoon!

See Also:

1. White Russian Pudding Shots
2. Fireball Pumpkin Pie Pudding shots
3. Minion Bites– aka Banana Cream Pie Pudding Shots

© Can Stock Photo Inc. / lewtyadam

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