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English Toffee Pudding Shots
Course
Dessert Drink
Prep Time
10
minutes
Total Time
10
minutes
Author
Quinn Caudill
Ingredients
1
3 1/2 oz.
package instant Chocolate pudding mix
1
3 1/2 oz.
package instant Caramel or Butterscotch pudding mix
1 1/2
cups
milk, divided
3/4
cup
Rumchata or spiced rum
3/4
cup
Butterscotch schnapps
8
ounces
Cool Whip, divided
Toffee bar, chopped for topping (Heath or Score Bars)
Instructions
In a small bowl, mix chocolate pudding, 3/4 cup milk, and
Rumchata
until well blended.
In another small bowl, mix caramel pudding, remaining milk and Butterscotch schnapps until well blended.
Place pudding mixes into the fridge for 10 minutes.
Fold in 1/2 of whipped topping into each pudding mixture until blended.
Divide 1/2 chocolate pudding mixture into individual 1.5 ounce cups.
Top equally with Caramel pudding mixture. I use a pastry bag to pipe in the pudding.
Top with remaining chocolate pudding mixture.
Top with a sprinkle of toffee bits and cover with lids.
Store in freezer.
Recipe Notes
First published by Quinn Caudill for DadWhats4Dinner.com ©2016