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Posted by on Oct 24, 2013 | 23 comments

Adult Pudding Shot Recipes

Adult Pudding Shot Recipes

It seems as though the end of October brings a flurry of holidays upon us. First Halloween, Thanksgiving, Hanukkah, Christmas, and the New Year. And if your family and friends are anything like mine, a fun adult consumable is always welcome.

So what’s fun and edible AND delicious? Pudding shots. They are far superior to your average Jell-o shot in taste, but also the creaminess just seems more appropriate for these colder holidays. (Side note – if you have kids, have a baby in your belly or just don’t want alcohol – replace the liquor with milk and you’re good to go.)

pudding shots

First, we’ll go through the standard pudding shot. Find the ingredients you’ll need for other flavors below. You just need to sub in pudding flavors and liquors. Really impressive for how little effort it takes.

Learn this basic recipe, and you can basically create any flavor of pudding shot you want.

  • 1 (3.4 oz) box of instant pudding
  • 1 cup of milk
  • 1 cup liquor
  • 1 (8oz) tub of Cool Whip
  • 2 oz souffle cups with lids – you can get these at GFS or any other party store

*Please note that sugar free can be used, but use two boxes.

Caramel Apple Pudding Shots
1 box of butterscotch pudding
1/2 cup Bailey’s Irish Cream
1/2 cup apple vodka + pinch of cinnamon
1 cup of milk
1 tub of Cool Whip
*Optional garnish: caramel drizzle

Chocolate Fudge Pudding Shots
1 box of chocolate fudge pudding
1/2 cup Bailey’s Irish Cream
1/2 cup Kahlua (or Godiva Chocolate)
1 cup of milk
1 tub of Cool Whip
*Optional garnish: chocolate shavings

Coconut Cream Pudding Shots
1 box of coconut cream pudding
1 cup coconut rum
1 cup of milk
1 tub of Cool Whip
*Optional garnish: shredded coconut

Chocolate Caramel Pudding Shots
1 box of chocolate fudge pudding
1 cup Smirnoff caramel vodka
1 cup of milk
1 tub of Cool Whip
*Optional garnish: caramel drizzle

Pina Colada Pudding Shots
1 box of vanilla pudding
1/2 cup coconut rum
1/2 cup pineapple rum
1 cup of milk
1 tub of Cool Whip
*Optional garnish: maricino cherry

   Pudding Shot - Step 1

First, pour your instant pudding into a bowl that you think is slightly too big, but don’t worry, it won’t be. Next, if you’re making various flavors, I found that it was helpful to label the bowls so you can keep track.

Step 2 of Making Pudding Shots

To your pudding-powder mix, add 1 cup of chilled milk and stir until smooth. This may be easier with an electric mixer or whisk, I used a spoon and it became somewhat time consuming.

Add the Alcohol to the Pudding

Now, this looks pretty gross, right? Well – it’s a necessary step, and the quicker you mix in your 1 cup of liquor, the better it will look. Mix in your liquor choice(s) AFTER the milk is incorporated. This will take around 1 minute to get a smooth consistency.

Whipped Cream in Pudding

To finish off your recipe, you will gently fold in one container of Cool Whip (don’t use Redi-Whip or anything from a can). This is where the larger bowl comes into play – so put that cereal bowl away that you were planning to use. Your recipe will go from a dense, brownie batter-like substance to a fluffy bowl of yum.

Immediately after folding the Cool Whip into the pudding, fill 2 oz [plastic] souffle cups 3/4 full with the pudding shot fluff. Finally, store them in the freezer until you’re ready to share.The end result

With 4 boxes of pudding, I ended up with around 200 pudding shots. As you can see in , Keurig vs Adult Pudding Shots, you’ll have plenty for a big gathering. They also store for about a month in the freezer, so don’t be afraid to make too many.

Helpful Note:

Does your local liquor store lack the essentials? I personally couldn’t find apple vodka to save my life, so I just grated an apple and infused the vodka myself. 1 granny smith apple to 2 cups up vodka, let sit for an hour.

Apple Vodka Recipe

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23 Comments

  1. How many 2 ounce cups will I get out of using a single 3.4 ounce box? There will be 6 of us. Thank you.

  2. can these be made a few days in advance and kept in the freezer till party time?

    • Hi Georgia! You can. I have had some in the freezer for about a month and they’re still fine. Just make sure they’re in a plastic bag so they don’t get frost on them. Have fun at the party!

  3. Use a pancake batter dispenser. Works great, no mess.

  4. Is there any way to make these with whipped cream instead of cool whip? I just heard about pudding shots. I never had a jello shot since I’m a vegetarian and was excited about this, but if there is anything more vile than rendered animal carcases it is cool whip.

  5. I’m afraid they will be hard as a rock, like ice…..do these harden if I follow the directions..

    • No Not at all..its just like how the cool whip is when its frozen

  6. I am a baker, and I love to try out new recipes and treats. I found this idea for pudding shots, and thought “Why not fill my cupcakes with these?” It works EXCELLENT!!!! Talk about yummy grown up treats!

  7. Steal this idea: do your shots in toasted marshmellows!!! “grill” the bottom half over your stove with a fork. pull the fork out…it sinks enough to allow you to use a pastry cake decorator to insert a big puff of pudding into it….

  8. To fill the plastic cups I put the mixture in ziplock bags..cut off the corner and start filling!

    • That’s an awesome idea, MJ! The spoon method has to be mastered (otherwise it’s messy), but I’ll try the plastic bag next time.

  9. Must you use cool whip. I would rather whip heavy cream. Never liked the taste or oily texture of cool whip.

    • Hmm, I’m sure it would be worth a try? I’ve not tried it, and really haven’t had a bad experience with Cool Whip. Let us know how they turn out with heavy cream, I have a feeling they’ll be pretty rich.

  10. I just added these to my “sugar cups” minus the banana’s ( http://inspiredreamer.com/mini-banana-cream-cookie-pies/ ) that I also found on pintrest and they were AMAZING… I have now made the caramel apple (inside sugar cookies) and the chocolate caramel (made inside of peanut butter cookies) (I made them with Caramel Black Velvet instead of vodka) and both turned out get. I usually dont post on other peoples sites but I was truly happy with the results which we all know sometimes doesnt happen when you find things from pintrest.

  11. I made pudding shots and they don’t freeze completely. I’ve had them other places and they are hard like ice cream. Am I doing something wrong.

    • Hi Joyce! If you add less alcohol, they’ll freeze a bit harder. When I’ve made them, they’re more like soft serve so guests don’t need spoons to eat them. Hope that helps!

      • Try using an ice cream scoop, works great. For smaller cups use melon baller scoop.

      • Thanks for the tip about less alcohol! Most sites use 3/4 cup unlike yours that uses 1, and I was wondering what difference it would make. Seems like your version would be softer/easier to eat without a spoon and more boozy. Win-Win! I’m planning on making a bunch for a party this weekend. Nervous and excited!

  12. Yes, they will work in the fridge. They are more like pudding when in the fridge and more like ice cream when in the freezer. The alcohol will start to separate out if stored in the freezer though.

    • Actually, I’ve never had this problem and I’ve made and frozen hundreds and hundreds! I’ve stored them in my freezer for a month and they’re just as good.

      • I store them in the freezer with no problem as well. Love to have them on hand when we want just a little something for dessert.

  13. Can I place my pudding shots in the fridge and still get the desired effect? Must I freeze them? (Great recipes/instructions, thank you!!!)

    • Hi Sarah,
      I’ve never tried keeping them in the fridge, but I feel like they would be fine. The freezer has always worked best because of space, making them ahead, and keeping them cold longer once they’re being served.

      If you try them out in the fridge, let me know, I could definitely see that being helpful.

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