super yummy dessert recipes

Baileys and Kahlua pudding shots
not diet friendly but in moderation !!!!
Here are a few that would be super yummy-- ( I would not add sugar myself and use sugar free pudding )

Irish Chocolate Pudding Shots

1 box instant chocolate pudding
1 cup whipping cream (or milk)
1/2 cup Baileys
1/4 cup Kahlua
4 ounces of Cool Whip

Remember- you are essentially replacing half of the milk for booze. Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.
Fill the shot cups, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

Tiramisu Pudding Shots



1 box instant vanilla pudding
1 cup of whipping cream (or milk)
1/2 cup Amaretto
1/4 cup Kahlua
4 ounces Cool Whip
ground cinnamon

Remember- you are essentially replacing half of the milk for booze.
Place the pudding, the whipping cream and alcohol in a large bowl. Mix, blend and whip using a hand held blender until the pudding is thickened. Carefully fold the cool whip into pudding.

Fill the shot cups, sprinkle each with ground cinnamon, cover and place in the fridge until ready to use (at least 4 hours will help them set up). If your pudding is slightly runny, you can hold these in the freezer for an hour or so before serving if needed.

Gluten Free Limoncello Pudding Shots

2 Tbls limoncello
2 lemons , zested and juiced
2/3 cup whipping cream
3 Tbls sugar
1 egg yolk
1/8 tsp vanilla
1/2 cup Whipping cream
3 Tbls sugar

This pudding shot takes a few more steps than the two above as it is made from scratch. Begin by whipping 2/3 cup whipping cream with 3 tbls sugar until the soft peaks form (don't overmix at this point.) Add in the limoncello, juice and zest from one lemon, whip until stiffer peaks are formed. Set aside in freezer.

Warm the remaining cream over medium heat. Beat the yolk with sugar until fluffy and pale. Temper the warm cream into the yolk, then pour the custard back into the pan. Add in the remaining juice and zest and the vanilla. Continue to simmer until the custard thickens. Remove from heat and cool completely, then chill.

Fold together the whipped limoncello with the lemon custard; pour into pudding cups, top with a lid and hold in the freezer until ready to use.