Sunday, June 1, 2014
1 4 oz pkg instant chocolate jello pudding
1 cup milk
1 cup Rum Chata
1 8 oz container cool whip
Mix milk, pudding and Rum Chata till thickened, gently mix in cool whip with spatula, pour (kinda thick but not set yet) into plastic jello shot (we call them tarter sauce cups for fish fry here in Wi) cups. Put them in a cake pan in the freezer for a few hours then enjoy!