Christmas Chocolate Kahlua and Baileys Pudding Shots

Once the pudding has thickened, gently fold in the Cool Whip using a rubber spatula. Fold slowly to preserve the airy texture, ensuring that the mixture becomes light and creamy without deflating.
Continue mixing until everything is evenly combined and no white streaks remain. The final consistency should be fluffy and mousse-like, ideal for spooning or piping into small serving cups.

Using a tablespoon or piping bag, spoon the pudding mixture into small shot cups or plastic condiment cups, filling each about ¾ full. For a clean presentation, wipe any drips from the edges of the cups.
Once all the cups are filled, gently tap the tray on your counter to help the mixture settle evenly inside each cup.

Cover the pudding shots with plastic wrap or cup lids, then place them in the refrigerator for at least 1 hour (or up to overnight) to chill and set.
If you prefer a firmer, frozen texture, you can also place them in the freezer for 1–2 hours. The alcohol will keep them from freezing solid, giving them a rich, creamy consistency.
When ready to serve, top each pudding shot with festive Christmas sprinkles for a cheerful, colorful touch that makes them sparkle on any holiday table.

See more on the next page