Yield: 12-14 large shots
1 small box instant pistachio pudding mix. Note: do not use cook and serve pudding mix.
¾ cups cold milk
½ cup Baileys Irish Cream liqueur
¼ cup Jameson whiskey
8 ounces extra creaming whipped topping, thawed
1 package sugar wafer cookies
Optional: sprinkles, whipped cream, and green food coloring
Mix the milk and instant pudding mix together using an electric mixer. To create a more intense green color, tint the mixture with food coloring.
Stir in the Baileys, Jameson, and the whipped topping. Lightly mix the ingredients; be careful not to form any lumps.
Spoon or pipe the pudding mix into a shot glass. Alternate layering pudding, sprinkles, and whipped cream. Garnish the pudding shots with extra whipped cream and more sprinkles! Place one wafer cookie in each pudding shot before serving to use as a spoon. Do not put the cookies in until serving or else they will get soggy. Refrigerate the pudding shots until ready to serve.
Note: To make a non-alcoholic version of this recipe, replace the alcohol with ½ teaspoon vanilla extract