Number Of Ingredients 5 Steps:
Combine cold milk to pudding & mix with an electric mixer or whisk until smooth. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
Time 2h20m Yield 48 shots Number Of Ingredients 8 Steps:
Line the bottom of a 9-by-13-inch baking dish with plastic wrap. In a medium bowl, combine the gelatin and 1 cup of cool water and whisk until blended. Set aside to bloom, 3 to 5 minutes. Put the heavy cream in a small pot over medium-high heat and bring to a simmer. Remove from the heat and whisk in the bloomed gelatin. Stir in the Irish cream liqueur, coffee liqueur and vodka. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 2 hours. Remove the firm mudslide mixture from the baking dish and cut into forty-eight 1-inch cubes. Place each mudslide cube on top of a cookie half. Top with a small dollop of whipped cream and a drizzle of chocolate syrup.
Time 7h45m Yield one 9-inch pie Number Of Ingredients 13 Steps:
For the mudslide cocktail blend: Whisk together the coffee liqueur, Irish cream liqueur and vodka. Set aside. For the chocolate cookie crumb crust: Preheat the oven to 350 degrees F. Coat a 9-inch pie plate generously with cooking spray. Pulse the espresso beans and sugar in a food processor until finely ground. Add the chocolate wafers and pulse until finely ground. Add the melted butter and pulse until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie plate. Bake until set, about 8 minutes (if the crust puffs up at all, it can be pushed down with the back of a spoon). Let the crust cool completely on a wire rack. For the mudslide fudge and filling: Warm the fudge sauce in the microwave on high until pourable, about 1 minute. Whisk in 3 tablespoons of the mudslide cocktail blend; set aside. Set the ice cream out at room temperature for 5 minutes. Quarter the ice cream pints with a large serrated knife, peel off the packaging and place the ice cream in a blender. Add 1/2 cup plus 2 tablespoons of the mudslide cocktail blend and process until it forms a very thick milkshake. Immediately pour it over the cooled crust and transfer the pie to the freezer for 15 minutes. Cover the top of the pie with the mudslide fudge using an offset spatula. Cover the pie with plastic, return it to the freezer and freeze until set, at least 6 hours or overnight. For the whipped cream: Beat the corn syrup, cocoa and the remaining 3 tablespoons mudslide cocktail blend in the bowl of a stand mixer fitted with a whisk attachment on medium until smooth. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip, pipe it onto the pie to decorate and return the pie to the freezer until ready to serve.
Time 5m Yield 1 Number Of Ingredients 6 Steps:
Fill an old-fashioned glass with 1 cup ice. Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
Time 45m Yield 15 Number Of Ingredients 4 Steps:
Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes. Spoon the pudding mixture into shot glasses or disposable ‘party shot’ cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse.
Number Of Ingredients 5 Steps:
Mix the pudding mix with the milk with an electric mixer. Then add the booze and mix. Then add the cool whip and mix. Put into small cups and freeze. Serve with little spoons. Makes 24 2oz. servings. Variations: White Chocolate instant pudding mix with Kahlua instead of Bailey’s. (Use slightly less than 1/2 Cup or it will taste too boozy.) Turtle instant pudding mix (they only carry this flavor around X-mas, so stock up when you see it!) with Caramel Bailey’s. Chocolate instant pudding mix with Mint Bailey’s or peppermint schnapps. French Vanilla instant pudding mix with 1/3 C Amaretto instead of the Bailey’s. I haven’t tried this one yet, but imagine that Banana instant pudding mix and Brandy or Rum would be divine. If someone tries this combo, let me know how it turns out!
Time P1D Yield 30 serving(s) Number Of Ingredients 5 Steps:
Combine cold milk to pudding & mix with an electric mixer,. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
Time 7m Number Of Ingredients 6 Steps:
Put two small tumblers in the fridge to chill overnight. Put 30g of the chocolate in a shallow bowl and melt in the microwave in short bursts. Dip the rim of the chilled glasses in the melted chocolate, then stand them upright so it gradually drips down the sides. Return to the fridge until you’re ready to serve. Fill a cocktail shaker with ice, then pour in the coffee-flavoured liqueur, vodka, Irish cream liqueur and double cream. Shake until the outside of the shaker is very cold. Put a few ice cubes in the prepared glasses, then strain in the cocktail. Finely grate over the remaining chocolate and serve with a paper straw.
More about “mudslide pudding shots recipe 435”
Time 5m Yield 1 serving(s) Number Of Ingredients 3 Steps:
Fill a rocks glass with ice. Pour all ingredients in glass. Serve with a straw.
