Raspberry Pudding Shots Recipe 445

Steps:

• Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.

Steps:

• Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
• Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

Steps:

• •Mix pudding and milk until well blended. •Add vodka and raspberry schnapps. •Fold in the Cool Whip. •Divide into individual servings (about 12). •Freeze for a few hours

Steps:

• Stir the gelatin into the boiling water until dissolved. Pour in the ice water and vodka; mix well. Pour into shot glasses or devices specifically made for 'Party Shots.' Chill in the refrigerator for 1 to 2 hours, until set.

Steps:

• Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes.
• Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.

Steps:

• Add cold milk to pudding & mix with an electric mixer.
• Divide mixture in half, into two separate bowls.
• Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
• Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
• Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
• Sprinkle with graham cracker crumbs.
• Chill 24 hours.

Steps:

• Add the milk and egg yolk to a measuring cup. Whisk to combine.
• Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
• Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
• Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
• When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
• Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.

Steps:

• Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
• Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs, 1 at a time, then vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top,set aside.
• In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
• Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
• Let cool slightly before serving.
• Make ahead = store at room temp for up to 8 hours; reheat if desired.
• I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

Steps:

• In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
• Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
• The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

Steps:

• Mix pudding with milk until creamy.
• Add vodka and and Raspberry liquor then mix well.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• (Optional) Add a Raspberry to each cup.
• You may want to provide some plastic spoons.
• Keep in the freezer.