Peanut Butter Chocolate Pudding Shots
Made with Skrewball peanut butter whiskey and instant chocolate pudding mix, this pudding shots recipe is super easy to make. A light and fluffy adult treat that’s perfect for any party.
I recently discovered peanut butter whiskey.
When I first heard about it, I didn’t think I would like it (I’m not a big peanut butter person).
But then I made this peanut butter cup cocktail.
Which is amazing! And has quickly become my favorite cocktail.
So I decided to make a shot out of it.
And mixing it with chocolate pudding seemed like the thing to do.
Guess what? The pudding shot amazing, too!
I have to admit that it doesn’t have a strong peanut butter taste.
But it’s a light, fluffy, and creamy shot of delicious-ness.
And they disappeared really quickly at my last party.
So apparently all of my friends love it too.
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This recipe makes about 30 pudding shots.
Here is your shopping list:
- pudding mix – 1 small (3-oz) package Instant chocolate pudding. I haven’t tried the Cook & Serve pudding so I’m not sure it will work. But I think it should be okay as long as you let it cool before adding the alcohol.
- dairy – 1 cup milk – full fat milk tastes best but you can use versions with less fat if you prefer. However, non-dairy options such as almond milk and coconut milk will not work.
- alcohol – 1 cup peanut butter whiskey. I like Skrewball.
- whipped topping – 1 8-oz container frozen whipped topping – this helps to make sure that the pudding sets. Don’t use real whipped cream since it doesn’t set the same way.
- garnish – 1 can whipping cream, 1 jar chocolate sprinkles (both optional)
How to make peanut butter chocolate pudding shots
Thaw the whipped topping before starting this recipe by moving it from the freezer to the refrigerator the night before.
Put the peanut butter whiskey in the refrigerator a few hours ahead of time to let it chill.
Also, make sure that the milk is cold.
Put out about 30 2-ounce shot cups on a tray or baking sheet.
I like to use the plastic shot cups with lids. They’re easy to serve and won’t make a mess if they get dropped.
The baking sheet also isn’t absolutely necessary. But it catches spills and makes moving the pudding shots into the refrigerator easier.
Make the pudding
Pour the instant chocolate pudding mix into a mixing bowl.
Pour in 1 cup cold milk and 1 cup cold whiskey.
Whisk until the mixture starts to thicken, about 2 minutes
Let stand for 5 minutes until it has thickened some more.
Fold in the cool whip until all the white is gone.
Chill the shot cups
Use a cookie scoop to fill the jello shot cups about 3/4 full.
Put the lids on the shot cups.
Refrigerate for at least 2 hours. Or freeze for 30 minutes.
Because of the milk and Cool Whip, these pudding shots should stay chilled until you are just about ready to serve them.
If you want to make the pudding shots look prettier, top each one with whipped cream and chocolate sprinkles if desired.
I like to serve them with a tasting spoon since it makes them easier to eat.
These pudding shots can be made ahead of time and stored in the refrigerator for 2 or 3 days.
Or freeze for up to 2 weeks. Take them out of the freezer and put them in the refrigerator a few hours before serving.
Other pudding shots you might like
- Pina Colada jello and pudding shots
- Strawberries and cream jello and pudding shots
- Strawberry shortcake jello and pudding shots
Peanut Butter Chocolate Pudding Shots
- Baking sheet
- shot cups with lids
- Large Measuring cup
- mixing bowl
- Cookie scoop
- mixing spoon
- 1 cup Skrewball peanut butter whiskey chilled
- 1 cup Milk
- 1 small (3 oz) package Instant chocolate pudding
- 1 8-oz container frozen whipped topping thawed
- 1 can Whipping cream (optional)
- 1 jar Chocolate sprinkles (optional)
- Mix 1 cup cold milk with 1 cup cold whiskey.
- Combine with a small package of instant chocolate pudding in a mixing bowl.
- Whisk until the mixture starts to thicken, about 2 minutes.
- Let stand for 5 minutes until the pudding has thickened some more.
- Fold in the cool whip until all the white is gone.
- Use a cookie scoop to fill jello shot cups.
- Refrigerate for 2 hours. Or freeze for 30 minutes.
- Garnish with whipped cream and chocolate sprinkles just before serving if desired.
- Pudding shots should be refrigerated until just before serving.
- They can be made ahead of time and stored in the refrigerator for up to 3 days. Or frozen for up to 2 weeks. Thaw in the refrigerator overnight before serving.
Nutrition values are estimates only, using online calculators. Please verify using your own data.