• Cover each cup with a lid.

• Refrigerate at least 2–4 hours, but overnight gives the best texture.

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🎉 Serving Ideas

• Serve chilled straight from the fridge.

• Add whipped cream on top before serving.

• Sprinkle with cocoa, shaved chocolate, or crushed cookies.

• Pair with holiday cookies or dessert platters.

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🧊 Storage Instructions

• Keep refrigerated for up to 5 days.

• Do not freeze — the texture will change.

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🔄 Recipe Variations

1. Red Velvet Cheesecake Pudding Shots

Replace chocolate pudding with cheesecake pudding + add a dash of red food coloring.

2. Mocha Pudding Shots

Use mocha or coffee pudding and increase Kahlúa to ½ cup.

3. Cookies & Cream Pudding Shots

Use Oreo pudding + fold in crushed Oreos.

4. White Chocolate Baileys Shots

Use white chocolate pudding + Baileys Original or Baileys Vanilla Cinnamon.

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❗ Troubleshooting Guide

Pudding too runny?

• Make sure you used instant pudding, not cook-and-serve.

• Add more Cool Whip or reduce alcohol slightly.

Mixture too thick?

• Add 1–2 tablespoons cold milk until smooth.

Won’t set properly?

• Alcohol ratio may be too high. Stick to recommended amounts.

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📝 Printable Recipe Card

Baileys Red Velvet Chocolate Pudding Shots

Ingredients:

• 1 box instant chocolate pudding

• 1 cup cold whole milk

• ½ cup Baileys Red Velvet

• ¼ cup Kahlúa (optional)

• 1 cup Cool Whip

• Chocolate or holiday sprinkles

Instructions:

1. Whisk milk, Baileys, and Kahlúa.

2. Add pudding mix; whisk until thickened.

3. Fold in Cool Whip until creamy.

4. Pipe into 2 oz cups and garnish with sprinkles.

5. Chill 2–4 hours before serving.

Makes 20–25 pudding shots depending on cup size.