Pumpkin Cranberry Cheesecake Pudding Shots
My Food Network magazine this month has a recipe for a pumpkin cranberry cheesecake. As soon as I saw it …
Smooth and rich pumpkin pie mix.
Topped with tart and sweet whole cranberry sauce.
Topped with boozy cheesecake pudding.
I didn’t think I could make these any better but yep, they are that good.
Okay now hurry up and eat these so I can start getting ready for Christmas 🙂
Okay, sorry, but does anyone else feel like they are ready to get Thanksgiving over with just so you can start putting up Christmas decorations? Don’t get me wrong, I am excited to have some time off and spend it with family, but I am super, super pumped to get our Christmas on this year.
Anyone have their tree up yet? We are about two days away from breaking all the rules and doing it anyway. (Which could prove to be a bad idea all together with a 1.5 year old running amok. Let’s hope he lets the tree live)
Yield: 12-24 shots (depending on size)
- 1 can pumpkin pie mix
- 1 can whole cranberry
- 1 box cheesecake instant pudding (3oz)
- 3/4 cup milk
- 3/4 cup pumpkin pie vodka or flavor of choice
- 1 tub cool whip
- graham crackers
- whipped cream for topping
- cinnamon or pumpkin pie spice for topping
- Mix your box of instant pudding and 3/4 cup milk in a medium sized bowl with an electric mixer until it's thick and smooth.
- Add your 3/4 cup vodka and mix again until combined with a whisk.
- Fold in your cool whip. Don't over mix just fold until combined and thick again. Place in freezer for 10-15 mins, the longer you leave it the thicker it will get.
- Add 1 spoonful of pumpkin pie mix to your shot glasses.
- Add 1 spoonful of cranberry sauce.
- Fill the rest of the shot glass with your cold vodka cheesecake pudding.
- Add your graham cracker spoons right before serving. (If you add the graham crackers too soon the whole cracker can get soggy, you want it to have some crunch still)