Beat milk and pudding mix together in a bowl using an electric mixer until pudding is thickened. Stir vodka and coffee-flavored liqueur into pudding; fold in whipped topping. Pipe or spoon pudding mixture into shot glasses. Freeze until ready to serve.
Prepare the shot cups. Make individual rows of
Cream butter; add sugar gradually and cream until fluffy.
Add vanilla, flour, soda and oats.
Mix thoroughly.
Chill dough in refrigerator 1/2 hour.
Shape into rolls 1 1/2-inches in diameter. Coat each roll in chocolate shot.
Slice 3/8-inch thick and place on ungreased baking sheet, leaving space between slices.
Bake at 325\u00b0 for 25 to 30 minutes.
Yield:
3 dozen.
Cream butter, add sugar gradually and cream until fluffy.
Add vanilla, flour sifted with soda and rolled oats.
Mix thoroughly. Chill dough in refrigerator for about one-half hour.
Shape into rolls 1 1/2 inches in diameter.
Coat each roll of dough with chocolate shot.
Slice about 3/8-inch thick and place on ungreased baking sheet.
Bake in a slow oven (325\u00b0) for 25 to 30 minutes.
. Bake cake mix according to package directions.
Dissolve Jello in 1 cup boiling water and 1/2 cup liquor.
Let cake and Jello cool.
Prick cake all over with a fork.
Pour Jello mixture over cake; refrigerate 1 hour.
Beat pudding and milk.
Add vanilla and syrup.
Fold in Cool Whip.
Spread on cake and chill.
Tried with orange jello, pineapple jello and lemon jello, using other extracts and flavorings and they all are wonderful. Also you can sub vodka, coconut rum, instead of rum.
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.
Mix pudding & milk for a couple of minutes with an electric mixer.
Add alcohol & then mix well. Add the Cool Whip.
Pour pudding mix into individual serving cups with lids.
You may want to provide some plastic spoons.
Keep in the freezer.
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.
In a large bowl, pour in pudding & milk & mix well.
Slowly stir 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.
Add cold milk to pudding & mix with an electric mixer.
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 24 hours.
Mix pudding mix with milk.
Add Creme de Banana and vodka mix well.
Fold in Cool Whip.
Mix in chocolate pieces and crushed walnuts.
Put in 1.0z or 2.0z cups with lids and freeze at least 24hrs.
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.
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.
Make Jell-O as directed, except decrease water by 1 cup.
Pour into round-bottom bowl.
Let set in fridge.
Invert on a plate. Cover with Cool Whip and sprinkle with coconut.
Decorate for Christmas.
Dissolve Jello in boiling water.
Allow to cool to room temp.
Whisk in Cool Whip.
Fold in watermelon.
Spoon into crust.
Chill for 2-3 hours or overnight.
Yum!
Take the Cool Whip and set it to
In large bowl combine pineapple and juice with instant vanilla pudding, whisk together until mixed good.
Add Cool Whip and whisk together, pour into graham cracker pie shell and refrigerate.
You can garnish with toasted coconut and a cherry-- or just serve as is, either way it's a great summer dessert, light cool and refreshing.
Let Cool Whip thaw for about 1 hour.
Mix in pudding mix using a mixer until well blended.
Pour milk into bowl and add pudding and sugar.
Beat with wire whisk 2 minutes.
Gently stir in Cool Whip.
Spread on cake at once.
Crust: Combine first three ingredients (graham, sugar and marg).
Press firmly into bottom of 13x9 pan.
Chill 15 minutes.
1st Layer: Beat cream cheese, 1/4 cup sugar and milk till smooth.
Fold in 1 1/2 c. Cool Whip (1/2 a container).
Spread over crust.
2nd Layer: Beat pudding with 3 1/2 cups of milk for 2 minutes.
Spread over cream cheese layer.
Chill hours or overnight.
3rd Layer: Spread rest of Cool Whip over top, or before serving put dollop of Cool Whip on top of each piece.