Cinnamon Toast Crunch Pudding Shots

Creamy, cinnamon-spiced, and topped with crunchy cereal—your favorite cereal just got adult-approved.

📝 Ingredients (Makes about 12–16 shots):

• 1 box (1 oz) sugar-free vanilla instant pudding mix

• ¾ cup skim milk (cold)

• ¼ cup cinnamon whiskey (like Fireball)

• ½ cup RumChata

• 1 tub (8 oz) fat-free whipped topping (like Cool Whip, thawed)

• Cinnamon Toast Crunch cereal (for topping, crushed or whole)

Optional:

• Mini plastic shot cups or dessert cups

• Extra cinnamon sugar for dusting

🧁 Instructions:

1. Mix the pudding base:
   In a medium mixing bowl, whisk together:

   • 1 box sugar-free vanilla pudding mix

   • ¾ cup cold skim milk

   Whisk until it starts to thicken (about 1–2 minutes).

2. Add the booze:
   Stir in:

   • ¼ cup cinnamon whiskey

   • ½ cup RumChata

   Whisk until smooth and fully combined.

3. Fold in whipped topping:
   Gently fold in the 8 oz whipped topping until creamy and fluffy.

4. Portion into cups:
   Spoon or pipe the mixture evenly into mini shot cups (2 oz cups work great). Leave a little room at the top for toppings.

5. Chill:
   Refrigerate for at least 1 hour (or up to overnight) to set.

6. Top & serve:
   Just before serving, sprinkle with Cinnamon Toast Crunch cereal (whole or crushed) and an optional pinch of cinnamon sugar for extra flavor.

🎉 Tips & Variations:

• Make ahead: Store the base pudding mix in the fridge for up to 2 days, and add cereal topping just before serving for max crunch.

• Extra boozy? Swap the ¾ cup skim milk for half milk, half more alcohol.

• Garnish idea: Serve with a mini spoon and one big cereal square standing upright like a cookie!

🤤 Flavor Notes:

• Creamy vanilla base

• Cinnamon spice from Fireball and cereal

• Sweet, smooth RumChata finish

• A perfect mix of dessert + cocktail + nostalgia