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Chocolate Bomb Pudding Shots Natasha-Recipe

    Small chocolate instant pudding
    ¾ cup Kahlua
    ¾ cup Coconut Rum
    4 ounces Cool Whip (Extra Creamy preferred but not required)


    Whisk Kahlua and Instant Pudding together until thick (1-2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.