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Pudding Shots Recipe
If you’re looking for a fun, no-bake party treat that’s creamy, boozy, and dangerously easy to eat, this Pudding Shots Recipe is about to become your new signature dessert.
What Are Pudding Shots, Anyway?
Pudding shots are like the mischievous cousin of traditional Jell-O shots: creamy little dessert shooters made with instant pudding, alcohol, and whipped topping. Think chocolate pudding shots, vanilla pudding shots, maybe a swirl of caramel or coffee, all tucked into tiny cups that disappear in two bites.
I started making these years ago for a New Year’s Eve gathering when I wanted something different from the usual cheese board and cookie spread. They were gone before midnight, my cousin asked for the recipe, and now they show up at just about every adult birthday, game night, and tailgate I host.
What I love most is how this simple pudding shots recipe lets you be playful. You can make easy pudding shots with just a few ingredients, or you can mix and match flavors—rum pudding shots, vodka pudding shots, creamy chocolate pudding shots, even layered party dessert shots that look like they came from a fancy bar.
And while I wouldn’t call them “healthy” (let’s be honest), they are:
- No-bake
- Portion-controlled
- Easy to make ahead
- Totally customizable
So if you’re planning a holiday party, girls’ night, backyard barbecue, or even a book club gathering where everyone secretly wants dessert and a drink at the same time, this adult dessert recipe is your new secret weapon.
Why You’ll Love This Pudding Shots Recipe
- No oven needed – These are true no bake pudding shots; your fridge does all the work.
- Quick to prep – About 10–15 minutes of hands-on time; the rest is just chilling.
- Perfect for parties – They’re bite-sized, cute, and easy to serve to a crowd.
- Super creamy texture – The mix of pudding and whipped topping makes them silky and smooth.
- Endless flavor combos – Chocolate pudding shots, vanilla pudding shots, mocha, salted caramel… go wild.
- Make-ahead friendly – They actually taste better once they’ve chilled for a few hours.
- Simple ingredients – Everything comes from a regular grocery store—no specialty shopping.
- Easy to portion – Use mini cups for built-in portion control (or… pretend it’s portion control).
- Customizable booze level – Make strong boozy pudding shots for the party crowd or lighter ones for a more casual get-together.
- Fun to decorate – Sprinkles, chocolate shavings, crushed cookies, or a swirl of whipped cream turn them into party-ready dessert shots.
Ingredients for the Creamiest Pudding Shots
Here’s the base Pudding Shots Recipe that works beautifully with chocolate or vanilla. After that, I’ll share variations so you can play.
Base Ingredients (for about 24 pudding shots)
-
1 box (3.4 oz / 96 g) instant pudding mix, any flavor
- Chocolate for chocolate pudding shots
- Vanilla or French vanilla for vanilla pudding shots
- (Stick with instant, not cook-and-serve—instant sets correctly in the cold.)
-
1 cup cold milk (2% or whole)
- Whole milk gives a richer, creamier pudding shot.
- You can use 2% if that’s what you usually keep on hand.
-
1 cup cold alcohol, divided as you like
- Vodka for classic vodka pudding shots (plain or vanilla-flavored vodka works great).
- Rum for rum pudding shots (spiced rum is especially good with vanilla or chocolate).
- You can also mix: ½ cup Irish cream + ½ cup vodka for extra creamy pudding shots.
-
8 oz (one tub) frozen whipped topping, thawed (like Cool Whip)
- This makes them light and fluffy; full-fat gives the nicest texture.
- Try a “whipped topping lite” only if you don’t mind a slightly softer set.
-
24–28 mini plastic shot cups (1–2 oz size)
- You can find these in the party aisle, often with lids (nice if you’re transporting them).
-
Optional but highly recommended garnishes:
- Chocolate pudding shots: chocolate shavings, mini chocolate chips, crushed Oreos, cocoa powder
- Vanilla pudding shots: sprinkles, crushed vanilla wafers, a tiny dollop of whipped cream
- Boozier-style shots: a coffee bean, caramel drizzle, or a tiny pinch of flaky sea salt
Ingredient Tips
- Chill your milk and alcohol: Cold liquids help the pudding thicken quickly, giving you a nice, creamy texture instead of a thin mixture.
- Don’t skip the whipped topping: It’s what transforms regular pudding into those creamy pudding shots that feel almost mousse-like.
- Adjust the booze level: For stronger shots, you can do ¾ cup milk and 1¼ cups alcohol—but your texture will be a bit looser. For milder, do 1¼ cups milk and ¾ cup alcohol.
Step-by-Step Directions (So Easy It’s Almost Dangerous)
1. Whisk the pudding mix
Pour the instant pudding mix into a medium mixing bowl. Add the cold milk and whisk for about 1–2 minutes, until the mixture thickens slightly.
You’re looking for a texture somewhere between heavy cream and soft yogurt—still pourable but visibly thicker.
2. Add the alcohol
Slowly whisk in your cold alcohol—vodka, rum, or a mix. Go gently here, scraping the sides of the bowl so everything is well combined.
If the mixture looks a bit thin at this stage, don’t worry. Instant pudding continues to set as it sits, and we’re about to fold in whipped topping, which helps it hold its shape.
3. Fold in the whipped topping
Add the thawed whipped topping. Use a spatula to fold it in gently, turning the bowl and scooping from the bottom up. Try not to stir too aggressively—you want to keep all that lovely air.
When it’s done, the mixture should be light, creamy, and uniform in color, with no streaks of plain whipped topping.
4. Taste and adjust (my favorite part)
Give the mixture a small taste.
- Want it sweeter? Fold in an extra spoonful or two of whipped topping.
- Want a deeper flavor? Add a splash of flavored liqueur (like Kahlúa for chocolate pudding shots or amaretto for vanilla).
Just keep in mind that extra liquid may soften the set, so go easy.
5. Portion into cups
Set your mini plastic cups on a small tray or baking sheet—this makes them much easier to move in and out of the fridge.
Use a small cookie scoop, piping bag, or even a zip-top bag with the corner snipped off to fill each cup about ¾ full. This leaves a little room for garnish later, which makes them look extra special.
6. Chill until set
Transfer the tray to the refrigerator and chill for at least 2 hours, or up to 24 hours.
They’ll firm up enough to be spoonable but still creamy. For slightly firmer, more “scoopable” boozy pudding shots, chill overnight.
7. Garnish before serving
Right before serving, add your toppings:
- Chocolate shavings or mini chips for chocolate pudding shots
- Sprinkles or crushed vanilla wafers for vanilla pudding shots
- A small dollop of whipped cream and a drizzle of caramel or chocolate sauce for an extra fancy look
I like to bring them out on a pretty tray or a rimmed baking sheet lined with a dish towel so they don’t slide around.
Servings & Timing
- Yield: About 24 pudding shots (using 1–2 oz cups)
- Prep Time: 10–15 minutes
- Chill Time: 2–4 hours (longer is fine; they actually improve)
- Total Time: About 2½–4½ hours, mostly unattended
Fun Variations & Flavor Ideas
Here’s where the real fun begins. Once you’ve mastered the basic pudding shots recipe, you can play around with flavors like a little dessert bartender.
- Mocha Chocolate Pudding Shots – Use chocolate instant pudding, ½ cup coffee liqueur (like Kahlúa), ½ cup vodka, and garnish with a coffee bean or cocoa powder.
- Salted Caramel Vanilla Shots – Use vanilla pudding, mix in caramel vodka or caramel-flavored whiskey, and finish with a tiny pinch of flaky sea salt and caramel drizzle.
- Coconut Rum Pudding Shots – Use vanilla pudding, coconut rum instead of vodka, and top with toasted shredded coconut.
- Peanut Butter Cup Shots – Use chocolate pudding, add a spoonful or two of creamy peanut butter when you whisk the milk and pudding, plus a little chocolate liqueur; top with chopped peanut butter cups.
- Strawberries & Cream Shots – Use vanilla or cheesecake-flavored pudding, a splash of strawberry liqueur, and garnish with a tiny slice of fresh strawberry.
- Lighter “Mocktail” Version – Replace most or all of the alcohol with milk or half-and-half and add flavored syrups (like Torani) for kid-friendly or alcohol-free dessert shots.
How to Store, Freeze, and Make Ahead
One of the best things about this recipe is how flexible it is with timing. Make-ahead pudding shots are a hostess’s secret sanity saver.
Storing in the Refrigerator
- Cover each cup with a lid if you have them, or lightly cover the tray with plastic wrap.
- Store in the fridge for up to 3–4 days.
- For the best texture and flavor, serve within the first 48 hours—after that, they’re still tasty but can weep a tiny bit of moisture.
Freezing Pudding Shots
Yes, you can freeze them:
- Freeze (covered) for up to 1 month.
- They’ll firm up quite a bit; you can eat them semi-frozen like an adults-only pudding pop, or let them soften in the fridge for a few hours.
Thawing & Rechilling
- Move frozen pudding shots to the refrigerator and let them thaw for several hours or overnight.
- Don’t microwave them; it ruins the texture and turns them soupy.
Make-Ahead Tips
- Make the pudding base in the morning, chill, and garnish right before serving.
- If you’re transporting them (tailgate, potluck, backyard party), use cups with lids and keep them chilled in a cooler with ice packs.
Notes from My Kitchen (and a Few Lessons Learned)
- Don’t overdo the alcohol. I know, I know—but once you go beyond about 1¼ cups of booze per box of pudding, the mixture doesn’t set well, and you end up with boozy soup instead of creamy pudding shots.
- Instant pudding only. Cook-and-serve pudding doesn’t firm up the same way in the fridge with cold liquid; this recipe really needs instant.
- Chill your bowls and tools in hot weather. If your kitchen is warm (hello, summer parties), pop your mixing bowl and whisk in the fridge for 10 minutes first. It helps the pudding thicken faster.
- Whipped topping texture matters. Let your whipped topping thaw in the fridge, not on the counter. If it gets too warm or melty, your pudding mixture will be thinner.
- Taste as you go. Different brands of pudding and alcohol vary in sweetness and flavor strength. Take a tiny spoon and adjust with a bit more whipped topping, a splash of milk, or a dash of flavored liqueur as needed.
- Garnish right before serving. Cookies and wafers can get soft if they sit too long on top of the creamy pudding, so add crunchy toppings closer to serving time.
FAQs About Pudding Shots
1. Can I make pudding shots without alcohol?
Yes. Replace the alcohol with extra milk or half-and-half, and add flavored syrups or extracts (like vanilla, almond, or coffee) for fun pudding shot ideas that are alcohol-free.
2. Can I use dairy-free milk?
You can, but choose thicker options like oat milk or barista-style almond milk. The texture may be slightly softer, so you might want to use a bit less liquid overall.
3. Why didn’t my pudding shots set?
Most often, it’s because too much alcohol was added, the pudding mix wasn’t instant, or the liquids weren’t cold. Stick to the ratios and make sure you’re using instant pudding.
4. How strong are these boozy pudding shots?
They’re about the same strength as a light mixed drink, depending on how much alcohol you use. If you’re serving guests who don’t drink much, you can easily reduce the alcohol and increase the milk.
5. Can I double or triple this recipe?
Absolutely. This is a very simple, scalable recipe—just make sure you have a large mixing bowl and whisk thoroughly so there are no lumps.
6. What size cups should I use?
1–2 oz plastic shot cups work best. The 2 oz size feels more like a small dessert, while 1 oz is more of a quick “taster” shot.
7. Can I mix different pudding flavors in one batch?
You can, but it’s easier and more visually fun to make separate small batches (one chocolate, one vanilla) and then layer them in cups for pretty pudding shot variations.
8. When should I garnish them?
Add garnishes like whipped cream, sprinkles, or crushed cookies just before serving, especially if you’re using anything that can get soggy.
Wrapping It Up (Before They All Disappear)
This Pudding Shots Recipe checks all the boxes: easy, make-ahead, creamy, and just grown-up enough to feel special. Whether you go classic with chocolate pudding shots, light and sweet with vanilla pudding shots, or adventurous with rum pudding shots and fun flavor combos, they’re guaranteed to disappear faster than you expect.
If you try these, I’d love to hear which version you made—chocolate, vanilla, or your own twist. Leave a comment, share your pudding shot ideas, or snap a photo of your party dessert shots and tag it so others can get inspired too. And if creamy, no bake desserts are your thing, you might want to explore more of my adult dessert recipes next—your guests will thank you.
Pudding Shots
Ingredients
- 1 box (3.4 oz / 96 g) instant pudding mix any flavor (chocolate, vanilla, etc.); instant only, not cook-and-serve
- 1 cup cold milk 2% or whole; whole milk is richer
- 1 cup cold alcohol such as vodka, rum, or a mix (e.g., 1/2 cup Irish cream + 1/2 cup vodka)
- 8 oz frozen whipped topping, thawed like Cool Whip; full-fat preferred for best texture
- 24-28 mini plastic shot cups 1–2 oz size; lids helpful for transport
- Optional garnishes for chocolate pudding shots chocolate shavings, mini chocolate chips, crushed Oreos, cocoa powder
- Optional garnishes for vanilla pudding shots sprinkles, crushed vanilla wafers, small dollop of whipped cream
- Optional garnishes for boozier-style shots coffee bean, caramel drizzle, tiny pinch of flaky sea salt
Instructions
- Add the instant pudding mix to a medium mixing bowl. Pour in the cold milk and whisk for 1–2 minutes, until the mixture thickens slightly. It should be thicker than heavy cream but still pourable, similar to soft yogurt.1 box (3.4 oz / 96 g) instant pudding mix, 1 cup cold milk
- Slowly whisk in the cold alcohol (vodka, rum, or a combination such as Irish cream plus vodka). Scrape the sides and bottom of the bowl to make sure everything is well combined. The mixture may look a bit thin at this stage; it will continue to set.1 cup cold alcohol
- Add the thawed whipped topping to the bowl. Using a spatula, gently fold it into the pudding mixture, turning the bowl and scooping from the bottom up. Avoid stirring vigorously so you keep the mixture light and airy. Fold just until the color and texture are uniform with no streaks.8 oz frozen whipped topping, thawed
- Taste a small spoonful of the mixture. For a sweeter, lighter flavor, fold in an extra spoonful or two of whipped topping. For a deeper flavor, add a small splash of a complementary liqueur (such as Kahlúa for chocolate or amaretto for vanilla). Keep in mind that adding extra liquid can soften the final set, so add any liqueur sparingly.
- Arrange the mini plastic shot cups on a small tray or baking sheet to make them easy to move. Use a small cookie scoop, piping bag, or a zip-top bag with a corner snipped off to fill each cup about 3/4 full, leaving room on top for garnish.24-28 mini plastic shot cups
- Transfer the tray of filled cups to the refrigerator. Chill for at least 2 hours, or up to 24 hours, until the pudding shots are set and spoonable but still creamy. For a slightly firmer texture, chill overnight.
- Just before serving, garnish the pudding shots as desired: chocolate shavings or mini chips for chocolate shots, sprinkles or crushed vanilla wafers for vanilla shots, or a small dollop of whipped cream with caramel or chocolate drizzle for an extra fancy look. Serve on a tray or rimmed baking sheet so the cups don’t slide around.Optional garnishes for chocolate pudding shots, Optional garnishes for vanilla pudding shots, Optional garnishes for boozier-style shots
