Rumchata Cheesecake Pudding Shots Recipes

RUMCHATA CHEESECAKE PUDDING SHOTS

Steps:

• Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
• In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
• Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
• Remove the bowl from the refrigerator and fold in the Cool Whip.
• Pipe or spoon the RumChata cheesecake pudding into each of the cups.
• Refrigerate for at least one hour.
• When you're ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.

RUMCHATA® PUDDING SHOTS

Steps:

• Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.

RUMCHATA CHEESECAKE PUDDING SHOTS RECIPE

Steps:

• 1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined. 2. Add cool whip a little at a time with whisk. 3. Spoon the pudding mixture into shot glasses, disposable 'party shot' cups or 1 or 2 ounce cups with lids. Garnish with graham cracker crumbs if desired. Place in freezer for at least 2 hours