in

Rumchata Cheesecake Pudding Shots

Print Friendly, PDF & Email

Ingredients

  • 6 full graham crackers, crushed into crumbs
  • 3/4 cup milk
  • 3/4 cup RumChata
  • 3.4 ounce box of cheesecake flavored instant pudding
  • 8 ounce container of Cool Whip, defrosted
  • additional whipped topping and graham cracker crumbs for garnish, optional

Instructions

  1. Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
  2. In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
  3. Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
  4. Remove the bowl from the refrigerator and fold in the Cool Whip.
  5. Pipe or spoon the RumChata cheesecake pudding into each of the cups.
  6. Refrigerate for at least one hour.
  7. When you’re ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.

NOTE :
” Please note that some meals are better to be prepared every once in a while because of some ingredients like meat, cheese, lot of sugar, fats..etc.
Having meals with these ingredients all the time may damage your health. ”

2 of 2

Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce!

Ice Box Lemon Drop Cake