Last updated: October 3, 2026
Pudding shots are creamy little cups of vanilla pudding spiked with Baileys, and you can have 16 of them chilling in about 10 minutes. The full recipe card is below, and this post walks you through every step so your shots turn out thick, fluffy and spoonable every time.
What Are Pudding Shots?
Pudding shots are a no-bake party dessert made from instant pudding mix, a splash of liqueur or flavored vodka, and whipped topping, all spooned into small plastic cups. They taste like a milkshake that learned how to behave at a party.
Think of them as the creamy cousin of the classic gelatin shot. Instead of a wobbly, firm set, you get a soft and airy texture that you eat with a spoon or a quick tip of the cup.
Most versions land somewhere between a mousse and a very thick pudding. That texture is exactly why they work so well on a dessert table, because guests can grab one, eat it in three bites and move on.
Pudding Shots Ingredients You Need
This recipe uses only four main ingredients plus the cups, and every one of them has a real job. Here is what goes into one batch of 16 shots, and why each item matters.
Instant Vanilla Pudding Mix
You need one 3.4 ounce box of instant vanilla pudding mix, such as Jell-O or Great Value. It has to be the instant kind, because cook and serve pudding needs heat to thicken and will stay thin in a cold bowl.
Baileys Irish Cream
The recipe calls for 1/2 cup of Baileys Irish cream, which gives the shots a smooth, lightly sweet flavor that reads as dessert rather than as liquor. Baileys is about 17 percent alcohol, so the shots are much gentler than a standard pour of vodka.
Cold Whole Milk
You will whisk the pudding mix with 3/4 cup of cold whole milk. Using less milk than the box asks for is what makes these thick enough to hold their shape in a tiny cup.
Cool Whip
One 8 ounce tub of Cool Whip, thawed, gets folded in at the end. It adds volume and keeps the shots light, and it helps them hold together in the fridge.
Thaw the tub overnight in the refrigerator rather than on the counter. A cold, fully thawed tub folds in smoothly and does not leave icy streaks.
Shot Cups and Toppings
Grab 16 plastic shot cups that hold 2 ounces each, ideally with lids if you plan to travel with them. Whipped cream from a can and sprinkles are optional finishers that make the shots look party ready.
How to Make Pudding Shots Step by Step
The whole process takes about 10 minutes of hands-on time, followed by a chill in the fridge. Work in this order and you will avoid the two most common problems, which are lumps and runny shots.
Whisk the Pudding Base
Add the pudding mix, the cold milk and the Baileys to a medium mixing bowl. Whisk for 2 minutes, until the mixture is thick and no dry powder is left.
The base will look more like frosting than pudding at this point. That is exactly right, so do not add more liquid.
Fold in the Cool Whip
Add the thawed Cool Whip and fold it in with a rubber spatula until no white streaks remain. Use slow, sweeping strokes from the bottom of the bowl up and over, and stop as soon as the mixture looks even.
Stirring hard knocks out the air that makes these shots fluffy. Gentle folding keeps them light.
Fill the Cups
Spoon the mixture into the 16 shot cups, filling each one about three quarters full. For a neater look, scrape the mixture into a zip top bag, snip off one corner and pipe it in.
Leaving a little room at the top gives you space for a swirl of whipped cream later. It also keeps the lids from smushing the filling if you are packing the shots up for a party.
Chill Until Firm
Cover the cups and refrigerate them for at least 2 hours, until firm. The pudding keeps setting as it chills, so the texture improves with time.
Top Right Before Serving
Add a swirl of whipped cream and a few sprinkles just before the shots hit the table. Topping them early lets the whipped cream deflate and the sprinkles bleed color.
Pudding Shots Flavor Variations
The card uses vanilla pudding and Baileys, but the same amounts work for plenty of other combinations. Treat every swap below as optional, since the card itself leaves them out.
Chocolate Pudding Shots
Use instant chocolate pudding mix with Baileys or a chocolate liqueur. Top with chocolate shavings or a mini chocolate chip for a deeper, brownie style flavor.
Cheesecake Pudding Shots
Swap in instant cheesecake pudding mix and use vanilla vodka in place of the Baileys. Crushed graham crackers sprinkled on top give you the crust without any baking.
Butterscotch Pudding Shots
Choose instant butterscotch pudding mix and a butterscotch liqueur, and finish with a drizzle of caramel sauce. This one is a hit at fall gatherings and tailgates.
Banana Cream Pudding Shots
Banana pudding mix with a splash of banana liqueur tastes like a tiny banana cream pie. A crushed vanilla wafer on top makes it feel complete.
Pumpkin Spice Pudding Shots
If you can find a pumpkin spice pudding mix in the fall, pair it with Baileys and a pinch of cinnamon on top. These are a cozy addition to a Halloween or Friendsgiving spread.
Alcohol Free Pudding Shots
To make a family friendly batch, replace the Baileys with an extra 1/2 cup of cold milk, for 1 1/4 cups total. The result is a classic pudding cup that kids and designated drivers can enjoy, and it sets just as well.
How to Store Pudding Shots and Make Them Ahead
Pudding shots are an excellent make ahead dessert. Keep them covered in the refrigerator for up to 3 days, though they taste best in the first 2.
Because they contain dairy, they should not sit out for long. The USDA advises that perishable foods should not stay out for more than 2 hours, so set out a few at a time and keep the rest chilled.
We do not recommend freezing pudding shots. Freezing and thawing makes the filling weep and turns the texture grainy.
If you are bringing them to a party, pack the cups in a shallow container with an ice pack underneath. Add the toppings once you arrive.
Serving Pudding Shots at a Party
Pudding shots look great lined up on a tiered tray or a wooden board with a mix of flavors. Label each flavor with a small card so guests know what they are grabbing.
Small plastic spoons are a good idea for guests who prefer to eat them rather than tip them back. Lay a stack of napkins nearby, because the filling is creamy and can drip.
For holidays, you can match the toppings to the theme. Orange and black sprinkles work for Halloween, red and green for Christmas, and pastel nonpareils for Easter.
Because the alcohol content is small but real, serve these to adults 21 and older only. Keep any alcohol free batch in clearly marked cups so nothing gets mixed up.
The Story Behind Pudding Shots
Nobody can point to the first person who stirred pudding mix into liqueur. What we do know is that pudding shots grew out of the gelatin shot tradition that college parties and backyard cookouts have loved for decades.
Gelatin shots have a firm, bouncy set that some people love and some people do not. Pudding shots offered a creamier, dessert style alternative, and they spread quickly through recipe blogs and party planning boards.
Their popularity makes sense when you consider how easy they are. A box of instant pudding, a tub of whipped topping and a bottle of something tasty are enough to feed a crowd.
Ready to make your own batch? Scroll down to the recipe card for the full ingredient list and steps.
Pudding Shots
Creamy vanilla pudding shots made with instant pudding, Baileys and Cool Whip. They mix in 10 minutes and chill into 16 fluffy party cups.
Ingredients
- 1 box (3.4 ounces) instant vanilla pudding mix
- 3/4 cup cold whole milk
- 1/2 cup Baileys Irish cream
- 1 tub (8 ounces) Cool Whip, thawed
- 16 plastic shot cups (2 ounce)
- Whipped cream from a can, for topping (optional)
- Sprinkles, for topping (optional)
Instructions
- Whisk the pudding mix, cold milk and Baileys together in a medium mixing bowl for 2 minutes, until thick and no dry powder remains.
- Add the thawed Cool Whip and gently fold it in with a rubber spatula until no white streaks remain.
- Spoon or pipe the mixture into the 16 shot cups, filling each about three quarters full.
- Cover and refrigerate for at least 2 hours, until firm.
- Top with whipped cream and sprinkles right before serving.
Notes
Store covered in the refrigerator for up to 3 days. Do not freeze. For an alcohol free version, replace the Baileys with an extra 1/2 cup of cold milk. Serve alcoholic shots to adults 21 and older only. Do not leave out more than 2 hours.
Nutrition Information:
Yield:
16Serving Size:
1 shot (about 1.5 ounces)Amount Per Serving: Calories: 95Total Fat: 3gSaturated Fat: 2.5gSodium: 85mgCarbohydrates: 10gFiber: 0gSugar: 8gProtein: 1g
Pudding Shots Questions and Answers
Can you make pudding shots without alcohol?
Yes, and the swap is simple. Replace the 1/2 cup of Baileys with an extra 1/2 cup of cold milk, and follow the rest of the recipe as written.
Why are my pudding shots runny?
The most common cause is using too much liquor or the wrong type of pudding. Stick to 1/2 cup of liqueur and make sure you buy instant pudding, since alcohol slows the set and cook and serve mixes will not thicken in a cold bowl.
How strong are pudding shots?
Each shot holds about a quarter ounce of Baileys, since 1/2 cup is spread across 16 cups. That is a small amount, but it is still alcohol, so guests should treat each shot as part of their drink count.
Can you use a different type of liquor?
Yes, vanilla vodka, chocolate liqueur, butterscotch schnapps and banana liqueur all work in the same 1/2 cup amount. Stay at 1/2 cup so the pudding can still set.
How far ahead can you make pudding shots?
You can make them up to 3 days ahead and keep them covered in the refrigerator. For the best texture, wait to add whipped cream and sprinkles until right before serving.
Why This Pudding Shots Recipe Works
Instant pudding mix thickens with cold milk and needs no stove, so the base comes together in a bowl with a whisk. Using just 3/4 cup of milk, plus 1/2 cup of Baileys, gives you a pudding that is thicker than the box version and ready to hold up in a small cup.
Folding in a full 8 ounce tub of Cool Whip adds air and softness without thinning the mixture. The gentle folding is what keeps the shots fluffy instead of dense.
The time in the refrigerator finishes the job. The pudding firms up, the flavors blend, and every cup ends up with the same smooth, spoonable texture.
Make Your Pudding Shots Tonight
Pudding shots are the easy dessert that looks like you tried much harder than you did. With one box of pudding mix, a tub of Cool Whip and a splash of Baileys, you can fill a tray of 16 shots in about 10 minutes.
Pick up the ingredients on your next grocery run, mix a batch tonight, and let the fridge do the rest. Then try one of the flavor variations at your next party and see which one disappears first.
This post contains affiliate links. A full disclosure is available from the main menu.
