Friday, August 31, 2012

[Tailgate] Recipe of the Week: Pudding Shots!!

today marks the first day of college football season for me and my team, so what better way to kick off the season then by sharing one of my favorite things to make for tailgating: pudding shots! if you haven't had them, you are missing out. but don't sweat it, i'm sharing with you the basic pudding shot recipe and my own custom creation: pineapple upside-down cake pudding shots.



pineapple upside-down cake pudding shots,
perfect for football season, or you know, whenever.


Basic Pudding Shots
Servings:  ~35 individual servings
Weight Watchers Points+: 1 point per serving!

- 1 small package fat free sugar free instant chocolate or vanilla pudding (or get creative and try another flavor)
- 3/4 cup fat free milk (could also use soy or almond milk)
- 1/4 cup vodka (can be flavored)
- 1/2 cup irish cream (bailey's or similar)
- 8 oz. fat free cool whip (in the tub, slightly thawed)

mix pudding and milk with a mixer until well blended. add the alcohol and mix again. finally, add the cool whip (can mix with spoon or mixer). if desired, add food coloring to compliment your celebration (gel food coloring tends to work best).

spoon into individual serving cups with lids (i get mine at gordon foods). store in the freezer and thaw 10-15 minutes before serving.


and now, for my custom creation (which is the gorgeous picture up top that brought you to this recipe page to begin with...)


Pineapple Upside-Down Cake Pudding Shots
Servings:  ~35 individual servings
Weight Watchers Points+: 1 point per serving!

- 1 small package fat free sugar free instant cheesecake pudding
- 3/4 cup unsweetened almond milk (can substitute fat free milk)
- 1/3 cup coconut vodka (i used uv vodka because i like that it looks like coconut milk)
- 3/4 cup pineapple juice
- 8 oz. fat free cool whip (in the tub, slightly thawed)
- 1/8 cup grenadine





mix pudding and milk with a mixer until well blended, then add the vodka and pineapple juice and mix some more. take about 2/3 - 3/4 of the cool whip from the container and mix in with the pudding mixture (set aside the other 1/3 - 1/4 for mixing with the grenadine). i use my mixer for the entire process, so while your mixer is doing the hard work for you...


if you can resist licking the bowl, you have more will
power than i


... take the remaining 1/3 - 1/4 cool whip and put in another bowl. add the 1/8 cup grenadine and whip until all the cool whip is a pretty light red color and mixed thoroughly. 


adding grenadine to the cool whip...


... mixing it up, nice and creamy!


now your pudding mix should be nice and creamy, so spoon it into individual serving cups first. don't fill the cups too full, as you want to save room for the grenadine! once your cups have the base layer of cheesecake pudding, add a small layer of the grenadine cool whip mixture on top. 


base layer of cheesecake pudding


the grenadine is the perfect "cherry" on top!


secure cups with lids and store in the freezer. you can leave them overnight, or wait about an hour and they'll be ready to consume and devour. if leaving them over night, let the pudding shots thaw 10 to 15 minutes before serving.


ready for game day!



this recipe is a crowd pleaser and you can create so many different flavors and combinations that they never get old. let me know if you try and create your own flavors - i'd love to hear about them (and hopefully recreate them on my own)!


hope everyone has a great friday and go green! :)

1 comment:

  1. Um, hello. I need to make pudding now asap. Because that's all I'm thinking of :) That's a good plan for the week ;)

    ReplyDelete

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