Aug. 17th, 2014

fuzzygruf: (milk)
1 cup milk
3/4 cups alchohol (see some flavor combinations below)
1 box instant pudding mix
1 8oz tub Cool Whip
1 gallon size Ziploc baggie
2oz plastic serving containers (jello shot cups) with lids.

Beat milk and pudding mix on low speed until mixed, then beat on high speed for two minutes. Add alcohol and beat for another minute. Fold in Cool Whip on low speed.

Pour contents into the baggie. Get most of the air out and seal. Snip about a quarter inch from one corner of the baggie. Squeeze pudding into 2oz cups, about two-thirds full. Put on lids, and store in freezer for at least two hours and up to two weeks.

Serve right from freezer. May sit out at room temperature for several hours.

Pudding/alcohol combinations (use your imagination!):
Chocolate/Fireball whiskey
Pistachio/Frangelico hazelnut liqueur
Oreo/Cookie dough vodka
Cheesecake/Strawberry rum

puddingshots

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