Two parties presented the perfect opportunities to try my hand at these punched-up pudding shots; a fundraiser and a going away party for a coworker. Sure the pudding shots may sound a bit out of place for a fundraiser, but it loosened the crowd for the live auction and turned into a super fun conversation starter.
The Irish Chocolate Pudding Shots tout Baileys and Kahlua while the Tiramisu Pudding Shots make use of Amaretto. For the Gluten Free party goer, the Limoncello pudding shots packs a serious lemon POW without the flour base
Jello shots are so old-school. When your next party calls for a shot of fun, step it up with boozy pudding shots for a Fat and Happy party boost. My good friend and fellow foodie Marianne helped create these - Thanks M.A.!
Fat and Happy Food Blog tips and techniques:
Use the below ingredients and recipes as a starting point; adjust depending on the size of pudding box you get. Ideally you are just substituting half of the milk for alcohol. Taste the pudding! If you want a boozier shot- add in more alcohol and less milk. If using the whipping cream seems too heavy for you, you can use plan milk; though the heavy cream helps the pudding shots hold their shape.
Boozy Pudding Shots
Irish Chocolate Pudding Shots
1 box instant chocolate pudding
1 cup whipping cream (or milk)
1/2 cup Baileys
1/4 cup Kahlua
4 ounces of Cool Whip
Remember- you are essentially replacing half of the milk for booze. Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.
Fill the shot cups, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.
Tiramisu Pudding Shots
1 box instant vanilla pudding
1 cup of whipping cream (or milk)
1/2 cup Amaretto
1/4 cup Kahlua
4 ounces Cool Whip
Remember- you are essentially replacing half of the milk for booze.
Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.
Fill the shot cups, sprinkle each with ground cinnamon, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.
Gluten Free Limoncello Pudding Shots
2 Tbls limoncello
2 lemons , zested and juiced
2/3 cup whipping cream
3 Tbls sugar
1 egg yolk
1/8 tsp vanilla
1/2 cup Whipping cream
3 Tbls sugar
This pudding shot takes a few more steps than the two above as it is made from scratch. Begin by whipping 2/3 cup whipping cream with 3 tbls sugar until the soft peaks form (don't overmix at this point.) Add in the limoncello, juice and zest from one lemon, whip until stiffer peaks are formed. Set aside in freezer.
Warm the remaining cream over medium heat. Beat the yolk with sugar until fluffy and pale. Temper the warm cream into the yolk, then pour the custard back into the pan. Add in the remaining juice and zest and the vanilla. Continue to simmer until the custard thickens. Remove from heat and cool completely, then chill.
Fold together the whipped limoncello with the lemon custard; pour into pudding cups, top with a lid and hold in the freezer until ready to use.
Hi. These look great. Is that a large or small box of pudding?ReplyDelete
Soooo. We added 1c each of vodka and bailys. The chocolate pudding is kind of thick but too strong and the cookies and cream batch same amount of booze. Not thickening at all. Both were made with dairy free bailys. Any suggestions to remedy?ReplyDelete
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