Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.\n Watch Now
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.\n Watch Now
Mix pudding, milk, and rum chata.
Stir for 5 minutes until mixture thickens.
Fold in cool whip.
Spoon into individual portion cups.
Crumble 8 - 10 Oreos and sprinkle on top.
Cover with lids.
Freeze for 2 hours before serving.
Bread Pudding Directions.
In medium saucepan,
ONUTS:.
Prepare Basic Donuts recipe,using 3\"round donut cutter
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.
Beat pumpkin, cream cheese, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth and creamy. Mix milk, rum, and vanilla pudding mix into pumpkin mixture until combined; fold in whipped topping until blended.
Freeze pudding until set, 10 to 15 minutes. Spoon 2 tablespoons pudding into each glass.
Beat milk and pudding mix together in a bowl until smooth; add apple schnapps, butterscotch schnapps, and vodka and stir until blended. Fold whipped topping into pudding mixture until incorporated. Spoon the pudding mixture into shot glasses or disposable 'party shot' cups.
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.
Beat pudding mix and milk together in a bowl with an electric hand mixer until smooth and beginning to thicken, 1 to 2 minutes. Stir vodka and Irish cream liqueur into the pudding mixture. Fold whipped topping into the mixture until smooth; spoon into 16 small cups.
Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.
Mix well.
Pour into ice cream freezer. Freeze according to freezer instructions.
NOTE: recipe can be doubled.
Stir milk, vodka, and pudding mix together in a bowl until mixture thickens. Fold in whipped topping. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.
Whisk milk, vodka, pineapple rum, and pudding mix together in a bowl. Stir whipped topping into vodka mixture until mixture has a pudding-consistency. Spoon into shot glasses and refrigerate until set, at least 30 minutes.
Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.
Mix pudding and milk for with an electric mixer until just combined.
Add Irish cream and vodka; mix well.
Fold in Cool Whip.
Put into shot glasses or small Jello shot paper cups.
Store in freezer at least 2 hours (best overnight).
Keep in freezer until just before serving.
Mix pudding and milk until well blended.
Add vodka and Irish cream, mix well.
Fold in Cool Whip.
Divide into individual servings.
Keep in freezer.
Crumble Christmas pudding into a jug. Add the rest of the ingredients and blend with a hand blender until smooth and fluffy. Leave to chill in fridge for approximately 4 hours.
Blend the mixture again before serving with a little extra milk until you have froth. Pour straight into chilled shot glasses.
In large mixing bowl, combine pudding, milk and RumChata. Whisk together till well combined.
Fold in whipped topping.
Pour mixture into small disposable shot glasses Garnish with graham cracker crumbs, if desired.
Freeze for at least 2 hours.
Prepare chocolate cake in a 9 x 13-inch pan.
Cool in refrigerator.
After cool, spread a layer of whipped topping on the cake approximately 1/4-inch thick.
In a bowl, prepare pudding according to manufacturer's instructions and let set for 1 minute. When pudding starts to set, pour over whipped topping and with a toothpick, marble the pudding and whipped topping.
Chill for 1 hour before serving.
Prepare pudding, following package directions; let cool. Blend cake mix into cooled pudding; mix well.
Pour into greased and floured 13 x 9-inch cake pan.
Sprinkle chocolate chips and nuts over top of cake.
Cook according to cake mix directions. Cut when cool.