These creamy, dreamy mudslide pudding shots are a cocktail and a tiny dessert all rolled into one with Baileys, Kahlua, and vodka!
I just love pudding shots, y’all. They are so easy to whip up and the reactions they get at a party are priceless. Just last night I passed out these mudslide pudding shots to friends. They got eyed suspiciously… “A pudding shot? What is that?” “Just try it,” I said with a grin.
Each person did the same thing… they sniffed, they tasted, and they GLOWED. “Omg, that’s delicious!” “Whoa, it does taste like a mudslide!” And my personal favorite, “Oh, that’s dangerous” as they gobbled down the rest of the cup.
Is it a dessert? A shot? Who cares?! They’re delicious, boozy, and have flavors that appeal to just about everyone- Vanilla, Irish cream, and delicious coffee Kahlua.
Whipping up your pudding shots is such a breeze- Just dump the pudding packets in a bowl, add the cold milk, Bailey’s, vodka, and Kahlua, and use a whisk or hand mixer to blend it all for 2 minutes.
Then, add the cool whip and combine gently. Let it sit out for 5 minutes, then pour into the cups of your choice and pop them into the fridge for 30 minutes. That’s it!
If you’re looking for something else you use that Kahlua in, try our Smith and Kearns Cocktail.
Do you freeze or refrigerate pudding shots?
That is totally up to you. You want to refrigerate them for 30 minutes to let them set, but from there you can keep them in the fridge or move them into the freezer.
I’ve heard that some people will store them in the freezer so they last longer and then move them into the fridge to thaw out before serving, but they’re delicious frozen too! Like an extra creamy (and boozy) ice cream… yum!
How long will pudding shots last in the fridge? In the freezer?
In the fridge your pudding shots will keep covered for 5-7 days. In the freezer you can keep them for up to a month!
Is this the same as a White Russian Pudding Shot?
Almost! The only difference between a Mudslide and a White Russian is the addition of Bailey’s Irish Cream- Mudslides have it and White Russians don’t.
If you want to make them into White Russian pudding shots, just leave out the Bailey’s, but be sure to make up for the liquid loss by upping the amount of the milk, Kahlua, or vodka.
Why are my pudding shots runny?
I’ve heard this question a lot and usually it comes down to not mixing them for long enough or not letting them refrigerate long enough to set. When you first mix the pudding and liquor it will be runny- don’t worry about that!
Adding the Cool Whip will thicken up the mixture some, but they will thicken up the rest of the way in the fridge. If your pudding shots are taking too long to set, you may want to move them to the freezer for a few minutes.
This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission. It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.
How do you eat pudding shots?
To answer this question, I have a question for you… How classy is your affair? You may laugh, but that’s really all that matters here. If this is a dinner party and you’re serving them in shot glasses then I would recommend giving your guests cute tiny spoons to eat them with.
If you’re at a backyard barbecue, a rowdy party, or a tailgate party, you’re probably serving your pudding shots out of a cooler in plastic ramekins with lids. In this case, no utensils required… most people will just dig in with their tongues like they do with a Jello shot.
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Mudslide Pudding Shots
- 2 3.4 oz. packages instant vanilla pudding
- 1 cup cold milk
- ¾ cup Bailey's Irish Cream
- ¾ cup Kahlua coffee liqueur
- ½ cup vodka
- 1 8 oz. container whipped topping Cool Whip
- Combine first 5 ingredients in a large mixing bowl. Use a hand mixer or whisk to blend 2 minutes, then let sit for 5 minutes.
- Add Cool Whip and blend in just until incorporated.
- Pour into 2 oz. containers of your choice. Refrigerate 30 minutes or until set. Will yield about 30 servings.