1 small box coconut cream pudding
3/4 C milk
3/4 C Rumchata
1 8 oz tub Cool Whip
Directions
1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined.
2. Add cool whip a little at a time with whisk.
3. Spoon the pudding mixture into shot glasses, disposable 'party shot' cups or 2 ounce cups available at GFS and place on cookie sheet or in a bowl to scoop out with spoon.
4. Place in freezer for at least 2 hours. One batch makes approx 20-25 2 ounce pudding shots.
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