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Thin Mint Chocolate Pudding Shots are going to take your love of the delicious Girl Scout cookies to a whole ‘nother level. We’ve combined them with chocolate pudding and Bailey’s Irish Cream for a delicious recipe.
Admittedly, we love a good jello shot. The Pina Colada and Pineapple Upside Down Cake are two of our favorites. But I have to admit, making shots into pudding instead of jello is a really fun alternative.
Mint Chocolate Pudding Shots
Making these mint chocolate pudding shots is pretty simple. You are going to make some chocolate pudding just like you normally would. BUT, before mixing milk into the instant pudding, you are going to add liquor to it.
Once you have your liquid ingredients whisked together, pour it in with your pudding mix just like you normally would.
After that, to thicken it up some and add some sweetness, you will fold in some cool whip.
At this point, if you are trying to take these to go, you can add the plastic lids on top and set them in the fridge to set.
If you want to add the fun garnish on top though, go ahead and set them in the fridge without the lid.
Decorating Your Pudding Shots
Of course, if we’re making Thin Mint shots we want to add a Thin Mint cookie, right?
Spray some cool whip on top and place half a cookie on top as garnish. Then, sprinkle some of the crushed cookies on top as well.
These look so good!
Quick Tip!
Don’t garnish your shots until you are ready to serve them. If you add the cool whip too early it will melt down and look like a mess.
Other Shot Recipes
- Starbucks Caramel Macchiato Shots
- Chocolate Peanut Butter Shots
- Cherry Bomb Jello Shots
- Blue Hawaiian Jello Shots
Add as Google Trusted SourceMint Chocolate Pudding Shots
Equipment
- 12 plastic ramekins
Ingredients
Ingredients:
- 1 box instant chocolate pudding, 6oz
- 3/4 C whole milk, cold
- 1/2 C Bailey's Irish Cream
- 1 tub Cool Whip, 8oz (thawed in fridge)
- 1 roll Girl Scout Thin Mint cookies, crushed
- extra cool whip for garnish
- extra Thin Mint cookies for garnish
Instructions
Directions:
- Add Baileys Irish Cream to the cold milk.
- Mix well.
- Pour the Bailey’s and milk mixture into the pudding mix.
- Blend thoroughly.
- Add Cool Whip, 1 spoonful at a time, folding in after each addition.
- Scoop into the ramekins.
- Transfer to refrigerator to chill.
- Just before serving add a dollop of Cool Whip.
- Sprinkle some of the crushed Thin Mint cookies of top of the Cool Whip.
- Stick in 1/2 of a Thin Mint cookie in the Cool Whip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fantastic! Just a hint — Girl Scout cookie season is February through mid-March. Post this recipe then for those who can’t hold onto Thin Mints until the season is over and gone!
This looks so good! Minty chocolate is so good in the summer because it makes you cool down too!Â