White Chocolate Pudding Shots Food

WHITE CHOCOLATE PUDDING

Steps:

• For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside.
• For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Add the vanilla. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the white chocolate and butter and stir until everything is beautifully combined.
• Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Decorate with grated semisweet chocolate.

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.

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.

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.

CHOCOLATE WHITE RUSSIAN PUDDING SHOT

Steps:

• Mix pudding & kahlua for a couple of minutes with an electric mixer.
• Add vodka & then mix well,.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• You may want to provide some plastic spoons.
• Keep in the freezer.

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!

WHITE CHOCOLATE SHOT

Steps:

• In the container of a blender, combine the creme de cacao and ice cream. Blend until smooth, then pour into shot glasses and top with whipped cream.

WHITE CHOCOLATE PUDDING SHOTS

Steps:

• Beat cream in a glass or metal bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: whipped cream will form sharp peaks. Add pudding mix and beat until fully incorporated and firm. Stir in Irish cream liqueur and coffee-flavored liqueur. Spoon pudding mixture into 24 2-ounce cups. Arrange on a baking sheet and freeze until set, at least 30 minutes.