Pudding Shots Recipe (2024)

FAQs

What are pudding shots made of? ›

Whisk milk, Irish cream liqueur, vodka, and instant pudding mix together in a bowl until thoroughly combined, about 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.

Instant pudding mix: Make sure that you get the instant variety of pudding mix and not the kind you have to cook, as that won't set up the same. Milk: You'll want your milk straight from the fridge as cold milk helps the pudding gel together properly.

Pudding Shot Recipe FAQs

Store them in the refrigerator after making them. I like to make them in these disposable cups that come with lids for easy transporting and storing. You can also freeze them for up to 2 months, but don't fill them all the way to the top so they have room to expand.

Baked, steamed, and boiled puddings

These puddings are baked, steamed, or boiled. Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert.

SUGAR, MODIFIED CORNSTARCH, CONTAINS LESS THAN 2% OF NATURAL AND ARTIFICIAL FLAVOR, SALT, DISODIUM PHOSPHATE AND TETRASODIUM PYROPHOSPHATE (FOR THICKENING), MONO- AND DIGLYCERIDES (PREVENT FOAMING), ARTIFICIAL COLOR, YELLOW 5, YELLOW 6, BHA (PRESERVATIVE).

Your shots can come out a little watery if you use a liquor with a higher alcohol content. The higher alcohol content may prevent the pudding from setting properly, which would make the pudding shots runny in consistency.

Jello shots won't set properly if you add too much alcohol.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

How long do Jello Shots Last? Jello shots last in the refrigerator for three to five days. They can last even longer than that, but if you want them at their best, you should consume them within a couple days of making them.

Yes, sadly, they're now extinct, but if you're despairing that you'll never have the chance to enjoy this treat again, fear not. There is an officially sanctioned recipe online that you can use to recreate the experience. All you need to do is combine instant pudding mix and milk and freeze in a popsicle mold.

Can I use evaporated milk instead of milk in pudding? ›

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

Yes, homemade pudding is a delicious treat all on its own, but you can make this treat even more indulgent by topping it with a few extras. Fresh whipped cream is a great place to start, but you can level up this old-fashioned dessert with crushed candies, chopped nuts or cookie crumbles.

Add Instant Pudding

For example, use chocolate pudding for a chocolate cake mix. Then, add the wet ingredients and bake the cake as directed. It'll be so moist and the pudding will give it a big flavor boost.

Jell-O Shots, in their most basic form, require just three ingredients: gelatin, water and liquor. Any flavor of gelatin will work, but don't use the unflavored variety, unless you're adding additional ingredients or your guests just truly enjoy the taste of chewy hard liquor.

Beat milk, evaporated milk, instant pudding, and sugar in a bowl until thoroughly combined. Pour into ice pop molds and freeze until firm, about 3 hours.

In the United States, puddings are nearly always sweet desserts of milk or fruit juice variously flavoured and thickened with cornstarch, arrowroot, flour, tapioca, rice, bread, or eggs. The rarer savoury puddings are thickened vegetable purées, soufflé-like dishes, or, like corn pudding, custards.

Formally, pudding stones are a type of sedimentary rock known as conglomerate. Michigan's pudding stones are conglomerates that have been metamorphosed into a metamorphic rock called quartzite. Pudding stones first got their name from their similarity to European settlers' favorite fruit pudding dishes.