Oreo Pudding Shots Recipe: Quick, Creamy, & Party-Ready Oreo Shots Recipe

The provided Oreo pudding shot recipe utilizes custard powder instead of instant pudding mix. This allows for a thicker product when heated due to the use of starch-based custards, which are used to create firmer custard bases than cold set mixes. This gives versatility for using both warm desserts and chilled pudding shots.

Alcohol Add-Ins (Optional)

Vodka: For a clean kick (vanilla-or chocolate-flavored)

Irish Cream: For extra creaminess

Coffee Liqueur: For a coffee twist

How to Make Oreo Pudding Shots

Preparing the Cookie Base

In a bowl, empty the Oreo cookies and separate the cream from the cookies.

Blend the cookie part, adding a little milk.

Pour the Oreo crumb mixture into the short glasses and let it set for 30 minutes (refrigerate).

Making the Creamy Pudding Filling

Add custard powder into a bowl and mix with warm milk.

Boil milk, add sugar, and add the custard mix to it. Stir well.

Now add the Oreo cream and cook for 5 minutes on a low to medium flame.

Stir continuously to make a semi-thick consistency. Keep it aside and let it cool down.

Assembling the Shots

Pour the pudding mixture into short glasses using a piping bag and refrigerate for 30 minutes or until set. Before serving, garnish with an Oreo cookie on top and enjoy.

Chef’s Tip: Before assembling, check the viscosity of your mixture. If it is too thin, it will not set properly once chilled. Allow the assembled shots to set or reduce the temperature based on the type of shot you will be serving.

Best Alcohol to Add for Boozy Oreo Shots

Vodka vs. Irish Cream vs. Coffee Liqueur

When making pudding shots with different forms of liquor or liqueur, you will want to add the alcohol at different stages based on the temperature of your pudding. If you add liquor when the pudding is too hot, it could separate based on the temperature at that time.

If you use vodka, the results are sharper in terms of flavor, but they also maintain the structure of the dessert without adding any additional sweetness to the dessert. If you choose to use Irish cream, the flavor will become more muffled in the pudding and enhance the creaminess while also making the chocolate less intense. The coffee liqueur will add bitterness and depth to the overall flavor profile, and this aligns well with the cocoa flavors found in the Oreo cookie.

Each option will change how the pudding shots taste, but will not change how you made the pudding at all.

Tips for the Perfect Texture (Warm vs. Chilled)

You can serve the same Oreo shot mixture as either a warm or cold dessert. When served warm, the custard has a liquid, flowing texture. When served cold, the custard has a more solid, spoonable texture.

The assembled pudding shots are refrigerated for 2-4 hours, which allows the starch to build up enough strength to hold up in a firm, pudding-like texture. The cooling temperature of the pudding provides additional strength to the gelatinization process that occurs in a starch-based system, making it firmer when cooled.

For a less dense version of the shots, you may choose to fold in whipped topping (i.e., Cool Whip) after the shots have cooled. By doing so, you create a softer, mousse-like texture instead of a firm custard-like texture.

Storage & Make-Ahead Tips

• Oreo pudding shots create great make-ahead desserts, as they will remain fresh in the refrigerator (covered) for up to 3 days, without significant change to the original pudding texture.
• Covering the shots with a lid prevents moisture from entering the shot container, so the texture will remain constant while in storage.
• Garnishes, such as whole Oreos or large crumbles of Oreos, can be added just before serving.
• Adding them at this time will maintain their crunch, creating the desired contrast between the creamy base and crunchy biscuit topping.