Butterfinger Butterscotch Pudding Shots Recipes

Steps:

• Spray a 9 x 13-inch pan with cooking spray. Cut the angel food cake into 1-inch cubes and arrange half of them on the bottom of the pan. In large bowl, add the pudding mix with skim milk. Whisk until mixture starts to thicken and fold in both containers of cool whip. Pour half the "fluff" mixture over the cubed angel food cake in pan. Place the Butterfingers candy bars in a zip-loc bag and roll them with a rolling pin until crushed. Sprinkle half of the crushed Butterfingers on top of the "fluff" mixture. Repeat with rest of cake, fluff and candy. Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

Steps:

• Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.

Steps:

• 1. Pour pudding mix in bowl. Add milk. Beat with mixer a few minutes until smooth.
• 2. Add Schnapps. Mix some more.
• 3. Fold in cool whip.
• 4. Add 3/4 of the Butterfinger crumbles. Stir.
• 5. Pour into 2 oz plastic cups. Top with the rest of the Butterfinger crumbles.
• 6. Refrigerate a few hours to set. Enjoy.