Mudslide Pudding Shot Food

MUDSLIDE CASSEROLE SHOTS

Steps:

• Line the bottom of a 9-by-13-inch baking dish with plastic wrap.
• In a medium bowl, combine the gelatin and 1 cup of cool water and whisk until blended. Set aside to bloom, 3 to 5 minutes.
• Put the heavy cream in a small pot over medium-high heat and bring to a simmer. Remove from the heat and whisk in the bloomed gelatin. Stir in the Irish cream liqueur, coffee liqueur and vodka. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 2 hours.
• Remove the firm mudslide mixture from the baking dish and cut into forty-eight 1-inch cubes. Place each mudslide cube on top of a cookie half. Top with a small dollop of whipped cream and a drizzle of chocolate syrup.

MUDSLIDE PUDDING SHOT

Steps:

• Combine cold milk to pudding & mix with an electric mixer,.
• Blend in the liquors.
• Fold in the Cool Whip until thoroughly blended.
• Fill cups & chill.

MUDSLIDE PIE

Steps:

• For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside.
• For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray.
• Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack.
• For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside.
• Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes.
• Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight.
• For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.

MUDSLIDE PUDDING SHOTS

Steps:

• To make chocolate shells
• Melt both chocolates. Using a small paint brush, lightly spot areas with semi-sweet chocolate. Then use a separate brush and cover walls of form with white chocolate transfer to freezer and chill for 5 minutes. Remove and apply a second coat and chill once more. The chocolate cups can be made 3 days in advance and kept at room temperature or stored in the refrigerator.
• To make mudslide pudding mix
• Place pudding mix and milk in a bowl and whisk to combine. Add in Kahlua and Bailey's and vigorously whisk to combine. Fold in whip cream until no streaks remain.
• Assembly:
• Fill a pastry bag with pudding mix and fit with preferred tip and pipe into chocolate shells

IRISH CREAM PUDDING SHOTS RECIPE - (4/5)

Steps:

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

ADULT PUDDING SHOTS (10 ASSORTED)

Steps:

• DIRTY WORMY PUD'N SHOTS: After Making the pudding & mixing in the alcohol, pour it into your little cups & then push the lower half of a gummy worm down into the pudding. Leave the top half of him sticking out. Then, take the Oreo cookies & crush them up. Add the crushed cookies to the top, and VIOLA!, you have your own worm farm!
• IRISH CHOCOLATE PUD'N SHOTS: Mix pudding & milk for a couple of minutes with an electric mixer, add alcohol & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• CHOCOLATE WHITE RUSSIAN PUD'N SHOTS: Mix pudding & kahlua for a couple of minutes with an electric mixer. Add vodka & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• OATMEAL COOKIE PUD'N SHOTS: Mix pudding & milk for a couple of minutes with an electric mixer. Add alcohol & then mix well. Now it's time to add the Cool Whip. Then all you have to do is put the pudding mix into individual serving cups with lids. You may want to provide some plastic spoons. Keep in the freezer.
• RASPBERRY CHEESECAKE PUD'N SHOTS: Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.
• MUDSLIDE PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• SLIPPERY NIPPLE PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• PISTACHIO PUD'N SHOTS: Pour the pudding & the milk in a bowl. Mix well & add the rum. Stir in the pineapple pieces & the cool whip until well blended. Pour into plastic cups with lids. Freeze or refrigerate until ready to serve.
• OREO COOKIE PUD'N SHOTS: In a large bowl, pour in pudding & milk & mix well. Slowly sir in the schnapps & vodka. Fold in the cool whip & mix until fluffy & blended. Pour in to plastic cups & place the lids on top. Store in the freezer or the refrigerator until serving.
• BRANDY ALEXANDER PUD'N SHOTS: Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquor & nutmeg. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
• NOTE: If you are making several batches of pudding shots, label the lids so you can identify what flavors are inside. C = chocolate, O = Oreo, P = Pistachio, etc. Try a batch or two & let me know what you think!

MUDSLIDE MOUSSE SHOTS

Steps:

• Stir hot water and espresso powder together in a small bowl until dissolved; cool to room temperature.
• Whisk skim milk and pudding mix together in a bowl until well combined. Whisk in espresso mixture and fold in 1/2 cup whipped topping.
• Spoon 2 tablespoons pudding into each shot glass. Top pudding layer with 2 teaspoons cookie crumbs, 2 tablespoons pudding, and 2 more teaspoons cookie crumbs. Garnish each mousse shot with 1 tablespoon whipped topping.

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.

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.

MUDSLIDE

Steps:

• Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you're ready to serve.
• Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold.
• Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.

CHOCOLATE BOMB PUDDING SHOTS RECIPE - (4.2/5)

Steps:

• Whisk Kahlua and Instant Pudding together until thick (1 to 2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.