Rum Chata Cheesecake Pudding Shots Recipes

Steps:

• Mix milk, rum liqueur, and pudding mix together in a bowl until thickened. Gently stir whipped topping into pudding mixture. Spoon into disposable shot cups and place on plate. Freeze until chilled and set, at least 3 hours.

Steps:

• Preheat oven to 325°. Securely wrap bottom and sides of a greased 9-in. springform pan with a double thickness of heavy-duty foil (about 18 in. square). Combine cookie crumbs and butter. Press onto bottom of prepared pan., Beat cream cheese and sugar until smooth. Beat in yogurt, RumChata and vanilla. Add eggs; beat on low speed just until blended. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with whipped topping and, if desired, cinnamon.

Steps:

• mix together the cheesecake pudding mix; with the milk.. add in the rum; and mix well.
• Fold in the cool whip; mix well...
• divide mixture into individual shot glasses and top with graham cracker crumbs..
• Freeze at least 2 hours.. Enjoy!!

Steps:

• 1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined. 2. Add cool whip a little at a time with whisk. 3. Spoon the pudding mixture into shot glasses, disposable 'party shot' cups or 1 or 2 ounce cups with lids. Garnish with graham cracker crumbs if desired. Place in freezer for at least 2 hours

Steps:

• In large mixing bowl, combine pudding, milk and RumChata. Whisk together till well combined.
• Fold in whipped topping.
• Pour mixture into small disposable shot glasses Garnish with graham cracker crumbs, if desired.
• Freeze for at least 2 hours.