How to Make It
Whisk together milk and pudding in a medium bowl until combined; whisk in Bailey’s Irish Cream. Fold in 8 ounces whipped topping. Refrigerate until chilled and set, 10 to 15 minutes.
Spoon the pudding evenly into shot glasses or small plastic soufflé cups, layering with chocolate syrup, caramel syrup, and chopped pecans. Top shots evenly with additional whipped topping and sprinkle with additional chopped pecans, if desired.