Yield: 12 to 24 shots depending on the size of your shot containers

How to Make It

Step 1

Whisk together milk and pudding in a medium bowl until combined; whisk in crème de menthe. Fold in 8 ounces whipped topping. Refrigerate until chilled and set, 10 to 15 minutes.

Step 2

Spoon the pudding evenly into shot glasses or small plastic soufflé cups, layering with crumbled cookies. Top shots evenly with whipped topping and drizzle with chocolate syrup, if desired.

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