Neapolitan Pudding Shots Recipes

CHOCOLATE PUDDING SHOTS

Steps:

• Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.

PUDDING SHOTS ALCOHOLIC

Steps:

• Mix together milk and pudding with an electric mixer until no lumps exist.
• Beat in liquor.
• Gently fold in cool whip.
• Spoon into 2 ounce cups, cover with lids and freeze.
• Some pudding and liquor combos I like to use are chocolate pudding and mint schnapps, banana pudding and coconut rum, coconut cream pudding and banana schnapps, cheesecake pudding and raspberry schnapps, pumpkin spice pudding and spiced rum and my ultimate favorite strawberry pudding and banana schnapps.

BUTTERY NIPPLE GOURMET PUDDING SHOTS

Steps:

• Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.

PUDDING SHOTS

Steps:

• Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
• Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

NEAPOLITAN BUNDT CAKE

Steps:

• Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
• Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
• Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
• Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
• Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
• Remove from pan and drizzle chocolate glaze over the top.
• To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

TIRAMISU PUDDING SHOTS RECIPE

Steps:

• In a bowl, beat together pudding mix, milk, coffee and Kahlua Liqueur until combined with an electric mixer until combined. Slowly fold in whipped topping. Set pudding aside.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping.
• Place pudding in separate zip-top baggies and snip one corner.
• Carefully pipe chocolate pudding into 12 shot glasses.
• Top with white chocolate pudding.
• Garnish with shaved chocolate and Pirouette Cookie halves.
• Refrigerate until ready to serve or at least one hour.

EASY NEAPOLITAN CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.

NEAPOLITAN PUDDING SHOTS

Steps:

• In large glass bowl, with mixer set to low, blend vanilla pudding with 1 1/3 cup of cold milk. Add vanilla vodka, set mixer to medium-high, mix well for 2 minutes. Working quickly, pour into each of 24-32 1 oz. plastic shot glasses 1/3 full. Chill for 30 minutes, and wash glass bowl.
• In clean bowl, repeat instructions above, using the vanilla pudding, red food coloring and Tequila Rose. Remove shot glasses from refridgerator, add to make 2/3 full of the strawberry layer, and chill.
• Repeat above instructions, using the chocolate pudding mix and the chocolate liquer. Remove shots from refridgerator and add final chocolate layer. Leave 1/8" space at top for lids. Pour any remaining chocolate pudding directly into additional shot glasses, as needed. Chill shots 2 hours, and serve.

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.

TROPICAL VANILLA PUDDING SHOTS

Steps:

• Combine milk and pudding mix in a bowl and whisk or mix until smooth.
• Add rum, lime juice, and pineapple, and stir well.
• Fold in whipped topping. Once the mixture is smooth and uniform, divide it among 8 small cups.
• Place the cups in the refrigerator until ready to serve, at least 30 minutes.
• Garnish them with pineapple wedges and lime slices, if using. Enjoy with a spoon!

CANDY CANE PUDDING SHOTS

Steps:

• In a bowl, beat together vanilla pudding mix, milk, and peppermint schnapps until combined with an electric mixer. Slowly fold in food coloring and whipped topping. Place in the fridge to set.
• In a second bowl, beat together white chocolate pudding, milk, and vodka. Fold in whipped topping. Place pudding in the fridge to set (about an hour)
• Place pudding in separate zip-top baggies and snip one corner. Carefully pipe the white chocolate pudding into 12 shot glasses. Top with vanilla pudding and then again with white chocolate pudding. Garnish with chopped peppermint candies. Refrigerate until ready to serve or at least one hour.