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You can make these in regular pudding cups ~ or smaller disposable cups to use as "pudding shots". If you stick them in the freezer, they'll be a soft-serve ice cream consistency... or just refrigerate them for a softer texture.
BUTTER-SCHNAPPS PUDDING
1 small package instant butterscotch pudding (or try seasonal Pumpkin Spice in the Fall)
3/4 cup milk
3/4 cup butterscotch vodka or schnapps(or other butterscotch liquor)
1 8-oz container Cool Whip (thawed, if frozen)
Butterscotch or Caramel syrup, optional
***
Whisk together the milk, caramel liquor, and instant pudding in a bowl until combined. Fold in the Cool Whip a little at a time. Spoon the pudding mixture into about 4 pudding cups, or 8-12 shot glasses, or 1 to 2 oz. cups with lids. If desired, drizzle with butterscotch or caramel syrup. ** Refrigerate for a several hours for a soft consistency... or Place in freezer for at least 2 hours.
BUTTER-SCHNAPPS PUDDING
1 small package instant butterscotch pudding (or try seasonal Pumpkin Spice in the Fall)
3/4 cup milk
3/4 cup butterscotch vodka or schnapps(or other butterscotch liquor)
1 8-oz container Cool Whip (thawed, if frozen)
Butterscotch or Caramel syrup, optional
***
Whisk together the milk, caramel liquor, and instant pudding in a bowl until combined. Fold in the Cool Whip a little at a time. Spoon the pudding mixture into about 4 pudding cups, or 8-12 shot glasses, or 1 to 2 oz. cups with lids. If desired, drizzle with butterscotch or caramel syrup. ** Refrigerate for a several hours for a soft consistency... or Place in freezer for at least 2 hours.
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You can find 2 oz. disposable shot glasses w/lids near the paper plates @ grocery store. Do ahead & stack in the refrigerator (but don't put Cool Whip & syrup on top until ready to serve).
You can also find little spoons there to serve these with.
You can also find little spoons there to serve these with.
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