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.
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 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.
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.
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.
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.
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.
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.
For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
Preheat oven to 375\u00b0F.
Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
Serve with ice cream, heavy whipped cream or let it stand on it's own.
Combine and mix first 5 ingredients until completely mixed.
Layer mixture with bananas and wafers.
Spread the remaining cool whip on top. Refrigerate for a couple of hours.
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 until well blended.
Add vodka and Irish cream, mix well.
Fold in Cool Whip.
Divide into individual servings.
Keep in freezer.
Heat strawberries, sugar and Jell-O just enough to dissolve Jell-O; stirring constantly.
Let cool.
Mix pudding with milk as stated on package.
Add sour cream to pudding.
Fold in 3/4 of Cool Whip.
Layer cake, pudding mix and strawberries in a large dish, repeating until all is used.
Top with remaining Cool Whip. Refrigerate for several hours.
For Pudding:
Combine dates in a
ickest part registers 150\u00b0F for medium, rare. Pour off