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Prep Time: 10 minutes

Cook Time: 0

Serves: 35-45

 

The Butterscotch Royal

(A Mrs. G’s creation)

1 small box (3.5 oz.) butterscotch pudding

3/4 C. Milk

1/2 C. Butterscotch schnapps

1/4 C. Maple Crown Royal

8 oz. Tub cool whip, extra creamy, thawed

 

Joanie’s Raspberry Surprise

(A Joanie Holland’s creation)

1 small box (3.5 oz.) cheesecake pudding

3/4 C. Milk

1/2 C. Raspberry vodka

1/4 C. Irish cream

8 oz. Tub cool whip, extra creamy, thawed

 

Jamaican Mounds

(A Barbara Caruth’s creation)

1 small box (3.5 oz.) mounds pudding

3/4 C. Milk

1/2 C. Rum

1/4 C. Jamaica rum cream

8 oz. Tub cool whip, extra creamy, thawed

 

What to do:

Mix pudding mix and milk thoroughly with electric mixer.  Add both alcohols, mixing completely.  Mix in Cool Whip to a mousse-like consistency, making sure pudding and cool whip are mixed completely. Spoon pudding mixture into individual 1 oz soufflé cups and place lids on them, place on cookie sheet and freeze overnight.