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Recipe: Pudding Shots

If youre looking for a little something special for an adult event and are tired of the traditional gelatin shots, this ones for you Its quick and easy and tastes GREAT

Pudding Shots Ingredients

  • 1 cup milk

  • cup Irish cream liqueur (eg. Baileys)

  • cup vodka (eg. Smirnoff)

  • 1 (4 serving size) package instant chocolate pudding mix

How to Make Pudding Shots

  1. Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.

  2. 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.

Pudding Shots Nutritions

  • Calories: 83.9 calories

  • Carbohydrate: 11 g

  • Cholesterol: 1.3 mg

  • Fat: 0.5 g

  • Fiber: 0.3 g

  • Protein: 0.7 g

  • SaturatedFat: 0.3 g

  • ServingSize:

  • Sodium: 112.1 mg

  • Sugar: 9.2 g

  • TransFat:

  • UnsaturatedFat:

Pudding Shots Reviews

  • I get request to make these as I have been making them for years. I only gave it 4 stars because the cool whip was not listed as an ingredient. This is a must. Just fold in one container after you are done mixing. Then, I freeze them overnight. They taste like spiked chocolate ice cream

  • The recipe I have calls for the cool whip( a must)for a different flavor try tequila rose and strawberry cool whip.

  • Dont expect these to be like pudding.... they are a creamy shot, made to drink, not eat. This recipe is great because of the ratio of liquor to milk. I used instant Pumpkin Spice pudding, 1 cup milk, 3/4 C Butterscotch Schnapps and 1/4 C vanilla vodka, I also used 1 Tbls of Cinnamon Schnapps, and it tasted like pumpkin pie with a kick. We added a little whipped cream to the top before serving. They were gone in seconds.

  • I made these for New Years and the crowd LOVED them Im only giving this recipe a four star since you really need to add the Extra Creamy Cool Whip. The consistency is like ice cream. I made a batch of vanilla using vanilla vodka with Baileys and a batch of chocolate using the same vanilla vodka and Kahula in place of Baileys.

  • I use 3/4 cup milk and 3/4 cup booze with the Cool Whip and it sets up fine. I use cream cheese pudding and raspberry vodka.

  • I rated it low stars because he forgot to list the cool whip as an ingredient. I followed the others advice and added an 8oz container of cool whip. Also I cut the milk down to 3/4 cup. I also used vanilla rum instead of vodka. I whisked the pudding mix, milk, rum, Irish cream together, then folded in the cool whip. Spooned it into 2oz shooter cups, it started to set even before I had all of it in the cups, then put it in the freezer to finish setting. It made 28 shooters. The rum has a smoother taste than vodka, not as much alcohol bite. It has the consistency of chocolate moose with the feel good effect of rum. I didnt use any name brands, except the Kraft Cool Whip, it was the off brand rum, instant pudding mix, milk, and Irish cream, but it was all good. Got rave reviews from the people at the party.

  • I use whipping cream instead of milk, and an electric mixer instead of whisking. It gives the recipe the mousse consistency without adding the cool whip. My favorite combination is chocolate pudding and creme de menthe.

  • I have been making these for years and made a total of 467 (4 different flavors) for 4th of July last year. The original recipe that I use is 1 sm pack choco pudding-3/4 c milk- 1/4 c vodka- 1/2 c baileys - 8 oz cool whip. Some people complained of this recipe being to strong and that is because you are using equal parts vodka/baileys and thats not correct. You can taste them as you are making them to add more alcohol. I always freeze mine overnight otherwise they get to runny to fast.

  • These were awesome I did follow others suggestion and add cool whip to them. I made four types: tiramisu (van. pudding, 1/2 cup kahlua, 1/2 cup amaretto); oatmeal cookie (pumpkin pudding, 1/2 cup vanilla vodka, 1/2 cup butterscotch schnapps); tropical (banana pudding, 1/2 cup blue pucker, 1/2 cup coconut rum);chocolate cherry (choc. pudding, 3/4 cup black cherry vodka, 1/4 cup amaretto).I used 1/2 of an 8 oz container of cool whip for each, and let them sit outside for 4 hours (it was below freezing here), and they were thick but not mousse-like. We ate them with spoons, and everyone loved them

  • Even after sitting overnight in the fridge these didnt set up at all. Ill have to toss them.

  • I wish Id read the review before I made these. Id planned to use these to fill chocolate cupcakes frosted w/Baileys butter cream. However, this NEVER set. Its still in our frig in a liquid state. Now that Ive read the reviews, Ill pick up a tub of Cool Whip and fold it in...its too late for the cupcakes, but Ill still serve it as shooters Its VERY strong; hopefully the Cool Whip will take the edge of a bit.

  • If you want them to be a mousse consistency use only 1 cup of milk and no Cool Whip but if you prefer them to be an icecream consistency use 2 cups of milk as directed on the instant pudding box. For my recipe I used 1-3.4 ounce box instant chocolate pudding and 1 cup of Tequila Rose Cocoa Cream, 3/4 cup of Vodka (because were not big fans of Vodka in this recipe) and if you want them to set use at least 1 cup of Cool Whip and cover whatever container/s you put them in. Best if left in freezer overnight. I also prepare another version of my recipe using Vanilla Instant Pudding, Tequila Rose Strawberries and Cream and add Grenandine to the mix until I reach the desired color of pink I want. If you do not use the Grenandine they tend to look a greyish color.

  • They tasted good a little strong though. I used vanilla vodka. The consistence was a little off. Threw must of them away. Ill probably try it again. Not sue what ill do next. The recipe needs tweaking. I should add i tried this last December. before it had been rated. Ill like the ideas and will give them a try.

  • Definately need 8oz creamy cool whip and using the large size pudding box 4oz NOT 3oz makes them set up perfectly

  • I gave this 4 stars because of the novelty of it. I went by the recipe and it was too strong and it did not set quite right. Maybe freezing them would have helped.

  • I had these a bar in ohio once and they were out of this world. I would recommend that instead of a whole cup of milk, use a little less (maybe 6 oz.) The pudding WILL solidify as written, however, since alcohol is thinner than milk, they get harder faster with less milk. Also, these are really tasty if you use french vanilla pudding, 1/2 c. vodka and 1/2 c. baileys (or kaluah) :-)

  • These were very strong Everyone tried one, but mainly because they were curious of what a "Pudding shot" was. Good way to switch things up, but I might try flavored vodka for more taste, instead of strength.

  • Love the different flavors to try. Found candy cane pudding mix and mixed with chocolate liqueur and peppermint mocha kalua(equal halfs). Made for the holiday season.

  • I made this for an employee party and everyone loved them. I only gave it four stars because i followed advice from other reviews and added cool whip in the end which was not listed on original recipe. I left mine sit overnight in freezer which came out more like ice cream.

  • I made this for a party I recently went to and they were a huge hit. I took the advice from other people who rated this recipe and used a tub of cool whip. They turned out fabulous. Next time I make them I will try to freeze them, several people told me that would make them even better. One thing is, these were fast and simple to make. I am throwing out my jello shooters recipe because that gets too complicated The possibilities are endless with the pudding, I think I need to try butterscotch pudding with butterscotch schnapps and vodka. Is it Friday yet???

  • I havent made these myself yet, planning on it tomorrow. I love the reviews from others, the liquir combo suggestions sound amazing I recently had these at a friends birthday and their recipe called for the cool whip and 3/4 cup milk but same for the rest. Also they stated they need to stay frozen to set. condiment cups worked really well for serving. Cant wait to make them, and start experimenting

  • I love these....Use whipped cream and add the milk first. Ive found that if you mix the milk first, mixing until all the powder is wet and mixed in with the milk, and then add the liquor, they will set more firmly- if that is what youre after. I like mine to be just like creamy pudding that you can either spoon or lick out of a cup.

  • I never use milk in my pudding shots - 3/4 cup vodka or whatever to 1 small box of pudding with 1 8 oz cool whip - leave the milk out of it

  • Well i made these for the Stanford/ND game and used cookies n cream pudding .These were great 100 shots "GONE" in just over an hour So many people asked me for the recipe and all i could do is smile and tell them to go to Just remember to add the coolwhip... GREAT RECIPE Ohh Ps... I froze these over night and they set up nice and firm.

  • This recipe turned out great I did modify a little and took the advice from other reviews and had great results. I did add a tub of cool whip after mixing and placed the shots in the freezer overnight. They ended up like tasty little portions of creamy chocolate ice cream with a bite. What else could you ask for?? They were gobbled up quick.

  • I use plain greek yogurt instead of milk. They freeze harder and I just freeze it in a bowl. I use a small batter scoop to put them in petit four papers. Much better than cool whip which I think is chemically tasting and gross. I try different pudding and liquor combinations. Our favourite is fudge pudding with Kahlua.

  • Good - but never set up. I ended up freezing them and serving them the next day when it was over 90 degrees outside. They went over good frozen

  • I did add a container of cool whip & froze this. Since the weather was hot, the cold homemade icecream texture & taste were a HUGE hit Be careful You will want to eat this by the bowlful with a spoon

  • I made this just like the recipe says and it came out delicous without the coolwhip i keep these in my freezer then serve and they taste like a chocolate fudgesickle yummy

  • Yum..the cool whip added at the end definately helped...I also used a graham cracker/sugar and melted butter mixture and used that to make a parfait effect...then topped off with plain cool whip (w/ 1 tsp. vanilla) YUM

  • Instead of using reg vodka I added Pinaccle Espresso Vodka. I LOVE COFFEE :)

  • With Candy Bar vodka

  • I could not get these to set Not good

  • Gotta try this recipe... but forwarned... I gave them 5 stars for a reason

  • These were a great idea but too strong. The Baileys was too over powering and no need to double the recipe it made to much. Have lots of left overs

  • I made these for a small get together & they were such a hit Ive been told to make them for our poker party With a bit of whip cream on top, these are terribly dangerous In a good way of course :)

  • I did add the whipped cream but we did not like this at all.

  • It is so good. One shot is not enough...

  • Definitely add the container of cool whip and fold it in. I also put these in the freezer instead of just chilling in the fridge. My friends LOVE these. You could pretty much make a tub of it to serve as a "better than ice cream" adult desert. Wonderful

  • These are so good i have everyone making them now. lol great for parties

  • You must add coolwhip and then freeze these in freezer. Ellcellant

  • You have to add the whip cream. I freeze mine, it has the consistency of a fudgsicle. The only bad thing is everyone always ask you to make them.

  • These were very good. I took them to a cook out and everyone was very excited to try them. Needles to say they were all gone by the time the cook out was over. I used baileys and vanilla pudding.

  • These were great with the addition of the cool whip. I used fat free pudding and 1/2 a tub of 95% fat free cool whip and they set over night just like ice cream and yummy.

  • Only 2 stars-I used 3/4 cup milk and you have to use the Cool Whip I also top mine with chocolate alcohol-infused whip cream when Im ready to serve them Yummmmmy

  • A little time i will add some whip cream in before portioning out into cups, otherwise....lovedem

  • These are always a hit. I fold in Cool Whip when mixing the ingredients and top them with Cool Whip too. I also freeze them and we eat them with spoons like ice cream

  • I made mine with aq large box of pudding and u MUST use a tub of whip cream and the reason people say the consitity is not right is because u HAVE to freeze them and keep them frooze till ur ready to eat them that info was left off the recipe and I have found cut the vodka amounts down and add that amount u cut to the other liqure vodka makes them strong tasting if these are made right U really dont taste the achole

  • I made these last night after someone told me about them at work... I made em for a block party and everyone loved em... they will definetely be made again even if just for fun but dont forget the cool whip YUMMY

  • I made them with the Cool Whip and they were very popular with my guests - everyone requested the recipe. The only adjustment I would make next time is to use a little less Cool Whip so the consistency is more liquid as opposed to mousse. We had to squeeze the cups to get the whole shot out.

  • These are great After reading some reviews, I decided to cut down on the amount of Vodka, not a big Vodka fan. Definitely will try other flavors. A keeper

  • A huge hit at our office Christmas party I tripled the recipe. With about 35 people at the party, not a single pudding shot remained. I recommend topping them with a dollop of whipped cream just before serving.

  • Love this over using gelatin I half tried this recipe but used our own twist after learning the trick from a local farmer: Instead of chocolate pudding, we used a black sapote (aka chocolate sapote) fruit which has the consistency and taste of chocolate pudding and mixes deliciously with the liquor. Will definitely make it again for Christmas this year.

  • I added a container of cool whip at the end

  • Tweaked this a bit. Cheesecake puddingVanilla baileysRaspberry vodkaMilkAnd added whipping cream to set insteadSoooo creamy ans amazing Was a big hit

  • THIS RECIPE DELIBERATELY DOES NOT INCLUDE COOL WHIP. If you are looking for a pudding shot recipe with cool whip so that its more of a boozy dessert THIS IS NOT THAT RECIPE. As and as some have stated, you CAN add it to this recipe.HOWEVER - I was specifically looking for a recipe without it as I wanted a more liquified pudding shot, not something I had to eat with a dang spoon. This is a creamy, pudding tasting shot that you DRINK not eat. It will NOT have the consistency of pudding.For those rating it less b/c it didnt have cool whip as an ingredient are ridiculous as that wasnt the intent of this recipe - if you added it and liked it better, good for you but this was a recipe that didnt include cool whip for a reason.

  • The consistency was more like melted ice cream.

  • Wanted to bring something a little different to a St. Paddys Day party. People went wild over them and even the next day were thanking me for bringing them. Super easy to make. Purchased the shot containers with lids on Amazon. Already thinking of the different combinations of puddings and alcohol I can make for future events.

  • I also added the 8 oz. of whipped topping (not necessarily Cool Whip name brand). I did use Caramel Vodka, a lot smoother than regular vodka. Get lots of comments on them. Also try Butterscotch pudding w/ Buttershots Liquor instead of Irish Creme, very yummy

  • It would be nice if this recipe went away rather than being the first one to pop up. The incomplete ingredient list ruined my all important birthday pudding shots for a friends party. Now I am left with 100 cold chocolate shots that are SO NOT WHAT I WANTED This gets a big thumbs down

  • Mine did not set up, then I read about missing ingredient of cool whip. Bah humbug

  • Read reviews about the Cream whip, although it was mentioned in the video. I didnt have vodka but was looking for a recipe where I could use up some cheap cherry rum I bought by mistake. So, I added 1 cup of Baileys (instead of 1/2), 1 cup of cherry rum ( instead of 1/2 cup vodka), had to add 2 packages of instant pudding or it was too runny. Delicious


  • Thank you I enjoy

  • I made these also added cool whip & then froze them, Really good that way

  • Added the cool whip

  • Followed these directions exactly BUT added RediWhip on top, just before serving. No one complained about the consistancy. I made some vanilla and some chocolate.

  • Easy and great, topped off with whip 5

  • These went over very well. I let them set up for over 24 hours and they really never got to a pudding consistency. It wasnt even a thick mousse. The top of the cup set up but the rest was very runny. They still tasted delicious and didnt go to waste, but they were not easy to drink.

  • Unfortunately I didnt read the comments and didnt add cool whip so they were a runny gross mess. First time I made pudding shots I was really disappointed. I will add cool whip next time.

  • Yummy ?

  • This recipe is not pudding or even mouse in consistency And it is very strong. Reducing the milk and alcohol and adding cool whip, as well as freezing rather Than chilling all help

  • Sadly I mixed this up with another recipe and took them to a party. The general reaction was "tastes good...but I cant finish it - too strong" And these people are drinkers. 1/2 C vodka is too much and overtakes the shot. These wouldnt even set up. The other recipe calls for 1/4 C vodka plus a small container of cool whip added as the last step and they are awesome

  • I used Baileys creamer instead of milk. The other ingredients remained the same. They came out great.I personally dont care for them with cool whip.

  • I used exactly what was called and this DOES NOT set up like a mouse. More like a very slightly thickened chocolate milk, very, VERY disappointed Dont even bother, lesson learned.

  • So, the cool whip is missing from this recipe and I knew that by looking at other reviewers posts. Unfortunately, one reviewer said if you only have a big box of pudding, double the liquids...NO This recipe actually uses a large box and big mistake on my part, I didnt confirm the size and went by that reviewers post. My shots never set up so it was a waste. Ended up sticking them in the freezer and they make yummy frozen treats similar to fudgesicles...not what I was shooting for but will work over throwing it all out. The only thing missing in this recipe is the cool whip, other than that dont change the measurements.

  • Took the suggestion and added Cool Whip (1 container) and a friend suggested putting a mint leaf on top (it was for a St.Pats party, but Id do the mint leave anytime - lovely appearance and I enjoyed the mint)

  • I just love them

  • They came out watery and unusable. I made sure to measure with the measuring cup perfectly too. Disappointed.

  • I made the mistake of failing to read the reviews before purchasing the ingredients. I made the recipe as written and it never firmed up. It requires 4 - 8oz of cool whip to reach the firm, creamy texture.

  • It is great for getting drunk, but it is not as sneaky as it may seem. You can definitely taste the alcohol.

  • Should have read the reviews before i made these Oh, well.

Source: Pudding Shots All About Trends

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