White Chocolate Mint Pudding Shots Recipe 45

WHITE CHOCOLATE MINT PUDDING SHOTS RECIPE - (4/5)

Steps:

• Using mixer, mix together the pudding, schnapps & milk. Once that is blended well, fold in whipped topping. Put into individual shot pudding cups. (I purchased a bag of 50 cups for $4 at Walmart). Fills about 25 cups

RASPBERRY WHITE CHOCOLATE PUDDING SHOT

Steps:

• Mix pudding with milk until creamy.
• Add vodka and and Raspberry liquor then mix well.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• (Optional) Add a Raspberry to each cup.
• You may want to provide some plastic spoons.
• Keep in the freezer.

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.

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.

POTTED CHOCOLATE-MINT PUDDINGS

Steps:

• Whisk together sugar, cornstarch, cocoa, and 1/8 teaspoon salt in a medium saucepan. Combine cream, milk, and vanilla in a liquid measuring cup.
• Pour 1 cup cream mixture into sugar mixture, and whisk until cornstarch is dissolved. Add remaining cream mixture, and whisk until smooth. Bring to a boil, whisking constantly, and cook until thick, about 5 minutes. Reduce heat to low, and add chocolate. Whisk until chocolate melts, about 1 minute.
• Remove from heat. Add mint extract and butter, and whisk until butter melts. Quickly divide pudding, whisking as you work to prevent sides from setting up, among eight 4-ounce glasses or glass flowerpot votive candle holders, leaving about 1/2 inch of space at the top of each. Refrigerate until set, about 1 1/2 hours.
• Just before serving, pulse cookies in a food processor until finely ground. Top each pudding with 1 tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.

WHITE CHOCOLATE PUDDING

Steps:

• In a heavy saucepan, combine sugar, cornstarch and salt. Gradually add cream and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir with a wire whisk 2-3 minutes more or until thickened. , Remove from the heat. Stir 1-1/2 cups hot mixture into egg yolks; return to saucepan. Stirring constantly, bring to a gentle boil; cook and stir 2 minutes more. Remove from the heat; stir in chips until melted. Stir in extract.

CHOCOLATE MINT PUDDING

Steps:

• In a food processor, combine all ingredients; cover and process until smooth. Transfer to two dessert dishes. Refrigerate until serving.

WHITE RUSSIAN CHOCOLATE PUDDING SHOTS RECIPE - (4.3/5)

Steps:

• Whisk together the Kahlua, vodka and instant pudding mix in a bowl until combined. Continue mixing for 2 minutes. Spoon the pudding mixture into shot glasses or disposable shots cups. Chill until set, about 30 minutes. Before serving top with cool whip, optional.

PUDDING SHOTS (YES REALLY!)

Steps:

• Mix pudding and milk for with an electric mixer until just combined.
• Add Irish cream and vodka; mix well.
• Fold in Cool Whip.
• Put into shot glasses or small Jello shot paper cups.
• Store in freezer at least 2 hours (best overnight).
• Keep in freezer until just before serving.