Banana Pudding Shots Recipes

BANANA CREAM PUDDING SHOTS RECIPE - (4/5)

Steps:

• Mix pudding, heavy cream, and liquor. Fold in Cool Whip, reserve some for topping. Pour into serving container and chill until ready to serve. Top with remaining whipped topping

SOUTHERN BANANA PUDDING SHOOTERS

Steps:

• For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth. Whisk in the eggs and set aside.
• In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.
• Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly with a rubber spatula, until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.
• Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
• For the whipped cream: Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.
• For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with 1 teaspoon vanilla custard and a few pieces of chopped banana. Top with 1/2 teaspoon cookies and 1/2 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.

BANANA PUDDING SHOTS

Steps:

• In 2-quart saucepan, stir pudding mix and half-and-half. Cook over medium heat, stirring constantly, until thickened. Stir in vanilla. Remove from heat; pour into medium bowl. Cover; refrigerate about 1 hour or until chilled.
• Spoon pudding into 1-gallon resealable food-storage plastic bag; seal bag. Spoon whipped topping into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/8-inch opening diagonally across bottom corner of each bag.
• In bottom of each of 24 (2-oz) shot glasses, place 1 cookie. In each glass, pipe about 2 teaspoons pudding over cookie. Top with 1 banana slice. Pipe about 2 teaspoons whipped topping over banana. Repeat layers. Sprinkle with crushed cookies. Serve immediately or refrigerate up to 30 minutes.