Prepare the base
In a large mixing bowl, whisk together the Baileys, Kahlua, and milk until smooth and well combined. This creates a luscious, coffee-kissed chocolate base. 🥣✨
Add the chocolate instant pudding
Sprinkle the Jell-O Chocolate Instant Pudding Mix into the liquid mixture and whisk until the powder is completely dissolved and the mixture is glossy and uniform. The pudding will start to thicken as it absorbs liquid. 🍫➡️🥄
Fold in the whipped cream
Gently fold in the thawed Cool Whip using a spatula. Do this in gentle, folding motions until the mixture is creamy and evenly aerated, with no stiff, unmixed pockets. This step keeps the texture light and dessert-like. 🌀🍨
Portion the shots
Using a tablespoon (or a small scoop), evenly distribute the mixture into your shot cups. Aim for a level, smooth top on each cup. If you want cleaner edges, you can lightly wipe the rims after filling. 🧼🧊
Chill to set
Refrigerate for at least 2–4 hours, or freeze for 1–2 hours if you’re short on time. Chilling helps the shots hold their shape and makes them easier to serve. ❄️🕒
Garnish and serve
Just before serving, add a pinch of Christmas Sprinkles on top of each shot for festive flair. Optional: a light dusting of cocoa powder or a tiny candy cane garnish adds extra holiday charm. 🎄✨🍬
Storage and tips
Keep any leftovers refrigerated and covered. These pudding shots are best enjoyed within 3–4 days.
To customize, swap the Baileys for a mint or vanilla variation, or use a dairy-free milk and whipped topping to suit dietary needs (note: this will alter texture slightly).
Flavor notes
The base delivers a rich chocolate profile with a smooth, creamy payoff.
Baileys adds a luxurious, slightly caramelized creaminess.
Kahlua introduces a coffee-kissed depth that complements the chocolate without overpowering it.
