RumChata Oreo Cookie Pudding Shots: A Whimsical Indulgence

There are certain desserts that transport you back in time, to carefree moments and shared laughter. For me, these RumChata Oreo Cookie Pudding Shots are exactly that. I remember the first time I encountered a “pudding shot” – it was at a friend’s impromptu summer barbecue. These tiny, frozen delights were the perfect antidote to the sticky heat, a cool, boozy whisper of pure bliss. The magic of combining creamy pudding, a hint of spirited warmth, and the irresistible crunch of Oreos was instantly captivating. Now, with the addition of the iconic, creamy spice of RumChata, these individual treats elevate that nostalgic experience to something truly decadent and sophisticated, yet still delightfully playful.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (No-Bake)
• Total Time: 2 hours 15 minutes (includes freezing)
• Servings: 25
• Yields: 25-30 Individual Serving Cups
• Dietary Type: Contains Dairy, Alcohol

Ingredients

This recipe is wonderfully straightforward, focusing on bringing together a few key players to create a symphony of flavors and textures.

• 4 1/4 ounces Oreo Cookies and Cream instant pudding mix (This is typically one standard-sized box. If you can’t find “Cookies and Cream” specifically, the regular vanilla instant pudding mix will also work beautifully, though you’ll lose that subtle chocolate cookie hint within the pudding itself.)
• 1 cup milk (Whole milk will yield the richest, creamiest pudding, but 2% or even skim will work. For a dairy-free option, a rich, unsweetened plant-based milk like cashew or oat milk could be a good substitute, though the final texture might vary slightly.)
• 1 cup RumChata (This is the star liqueur, providing a creamy, cinnamon-kissed sweetness that pairs perfectly with the Oreos and pudding.)
• 8 ounces Cool Whip (One standard tub. This provides the airy, frozen lightness that makes these pudding shots so delightful. You can substitute with freshly whipped heavy cream, sweetened to your preference, for a more homemade feel.)
• 8-10 Oreo cookies (These are for that essential topping! You can use regular Oreos, Double Stuf for extra decadence, or even Golden Oreos for a visual contrast if you prefer.)

Equipment Needed

For this simple yet sophisticated treat, you won’t need much.

• A medium-sized mixing bowl
• A whisk (a sturdy manual whisk is perfect, or an electric hand mixer can speed things up)
• A spatula or large spoon for folding
• Small individual serving cups (plastic or clear compostable cups with lids are ideal, around 2-4 ounce capacity)
• A freezer

Instructions

The beauty of these pudding shots lies in their incredible ease of preparation. They come together in minutes, with the magic happening in the freezer.

1. Prepare the Pudding Base: In your medium mixing bowl, combine the Oreo Cookies and Cream instant pudding mix, the 1 cup of milk, and the 1 cup of RumChata.
2. Whisk to Thicken: Begin whisking these ingredients together. Continue to whisk vigorously for 5 minutes. You’ll notice the mixture starting to thicken considerably. It should become a smooth, creamy pudding consistency, similar to what you’d expect from instant pudding. Don’t skimp on this whisking time; it’s crucial for activating the pudding mix and achieving the right texture.
3. Gently Fold in the Cool Whip: Once the pudding has thickened, add the 8 ounces of Cool Whip to the bowl. Using your spatula or large spoon, gently fold the Cool Whip into the pudding mixture. The goal here is to incorporate the Cool Whip without deflating it too much. You want to see streaks of white from the Cool Whip gently blending into the pudding base, creating an airy, lighter texture. Don’t overmix; stop when it’s just combined.
4. Portion into Cups: Now, it’s time to assemble. Carefully spoon the pudding mixture into your individual serving cups. Fill each cup about two-thirds to three-quarters full, leaving a little room at the top for the cookie crumble.
5. Add the Oreo Topping: Take your 8-10 Oreo cookies and crumble them into small pieces. You can do this by hand, or by placing them in a bag and gently crushing them with a rolling pin or the bottom of a glass. Sprinkle a generous amount of the crumbled Oreos over the top of the pudding in each cup. This not only adds a fantastic textural contrast but also a beautiful visual appeal.
6. Seal and Freeze: Place lids on your individual cups to prevent any freezer burn or absorption of freezer odors. Carefully arrange the cups in your freezer.
7. Chill to Perfection: Allow the pudding shots to freeze for at least 2 hours before serving. This freezing time is essential for them to firm up into that delightful, scoopable pudding shot consistency.

Expert Tips & Tricks

To elevate your RumChata Oreo Cookie Pudding Shots from delicious to truly exceptional, consider these pro tips:

• Chill Your Ingredients: For the quickest thickening of the pudding, ensure your milk is very cold. Even chilling your RumChata beforehand can contribute to a slightly faster set.
• The Perfect Crumble: For an even finer crumble that melts in your mouth, you can pulse the Oreos in a food processor. For a chunkier texture with more distinct cookie bits, a Ziploc bag and a rolling pin works wonders.
• Presentation Matters: If you’re serving these at a party, consider using clear shot glasses or small parfait cups so guests can see the layers of pudding and cookie. A tiny dollop of extra Cool Whip or a mini Oreo on top can add an extra flourish.
• Make-Ahead Magic: These pudding shots are a dream for make-ahead entertaining. You can assemble them a day or two in advance and keep them in the freezer. Just be sure to leave them out for about 5-10 minutes at room temperature before serving to allow them to soften slightly for easier eating.
• Don’t Over-Whip: When folding in the Cool Whip, be gentle. Overmixing can deflate the airiness, leading to a denser pudding shot.

Serving & Storage Suggestions

These RumChata Oreo Cookie Pudding Shots are designed for individual enjoyment, making them perfect for parties, gatherings, or even a special treat for yourself.

Serve them directly from the freezer. They should have a firm yet yielding texture, akin to a very soft-serve ice cream or a frozen mousse. They are best enjoyed within a few hours of removing them from the freezer, as they will begin to soften significantly.

Storage: If you have any leftovers (which is unlikely!), store them tightly covered in the freezer. They will keep well for up to 1-2 weeks. However, for the best texture and flavor, it’s recommended to consume them within a few days of making them. If they become too hard from prolonged freezing, allow them to sit at room temperature for 10-15 minutes before serving.

Nutritional Information

Here’s an estimated nutritional breakdown for these delightful shots. Please note that these are approximate values and can vary based on specific brands and ingredient choices.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	175 kcal	9%
Total Fat	7 g	9%
Saturated Fat	4 g	20%
Cholesterol	5 mg	2%
Sodium	120 mg	5%
Total Carbohydrate	23 g	8%
Dietary Fiber	0.5 g	2%
Sugars	18 g	36%
Protein	1 g	2%
Alcohol (RumChata)	~8-10 g	–

Note: Alcohol content is not typically included in standard nutritional calculations.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to spark your creativity:

• Boozy Variations: If you don’t have RumChata, you could experiment with other creamy liqueurs like Baileys Irish Cream or even a spiced rum mixed with a touch of half-and-half.
• Cookie Swap: Don’t limit yourself to Oreos! Chocolate chip cookies, shortbread, or even graham crackers could be crumbled on top for a different flavor profile.
• Flavor Boost: Add a teaspoon of espresso powder to the pudding mix for a mocha twist, or a touch of peppermint extract for a minty-grasshopper vibe.
• Dairy-Free Dream: For a dairy-free version, look for dairy-free instant pudding mixes. Use your favorite unsweetened plant-based milk and opt for a dairy-free whipped topping like a coconut or soy-based alternative. The RumChata itself contains dairy, so for a truly dairy-free experience, you would need to omit it or substitute with a non-alcoholic spiced cream syrup.

FAQs

Q: Can I make these pudding shots without alcohol?
A: Absolutely! You can omit the RumChata and simply increase the milk to 2 cups. You might want to add a splash of vanilla extract or a bit of cinnamon to the pudding mix for extra flavor.

Q: How do I prevent the cookie crumbs from getting soggy?
A: While the freezing process helps, the crumbs will soften over time. For the best texture, add the cookie crumbs just before you freeze the pudding shots.

Q: What kind of cups are best for pudding shots?
A: Small, clear plastic or compostable cups (around 2-4 ounces) with tight-fitting lids are ideal. They showcase the dessert beautifully and keep it fresh in the freezer.

Q: Can I use homemade pudding instead of instant?
A: While you could technically adapt this, instant pudding is key to the quick setting and frozen texture of these shots. Homemade pudding typically requires cooking and cooling and might not achieve the same firm, frozen consistency.

Q: How long do these pudding shots last in the freezer?
A: For optimal quality, they are best enjoyed within 1-2 weeks. Beyond that, they may start to develop freezer burn or lose some of their delightful texture.

Final Thoughts

These RumChata Oreo Cookie Pudding Shots are more than just a dessert; they are a delightful invitation to indulge in a moment of pure, unadulterated joy. They are perfect for livening up a casual get-together, adding a touch of whimsy to a holiday gathering, or simply treating yourself after a long day. Their creamy, boozy, cookie-studded goodness is undeniably addictive. I encourage you to whip up a batch and experience the magic for yourself. Don’t be shy about sharing your creations – these are the kinds of treats that bring smiles and spark conversations. Enjoy every frozen, delicious bite!