Monday, February 6, 2017

Red Velvet Pudding Shots


3/4 cup almond milk
1 (5-oz.) box instant cheesecake pudding
3/4 cup vodka
red velvet cake crumbles
8 ounces frozen whipped topping, thawed (such as Cool Whip)


1. Whisk together milk and pudding in a medium bowl until combined; whisk in vodka. Refrigerate until chilled and set, 10 to 15 minutes.
2. Spoon the pudding evenly into shot glasses or small plastic soufflé cups, layering with cake crumbles. Top shots evenly with whipped topping and sprinkle with additional cake crumbles.
Serve and enjoy!

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