Ingredients:

  • 1 box (3.4 oz / 96 g) Instant Vanilla Pudding Mix (must be instant)
  • 1 cup (240 ml) Cold Whole Milk
  • ½ cup (120 ml) Cold Heavy Cream
  • ½ cup (120 ml) Limoncello Liqueur (chilled)
  • ¼ cup (60 ml) High-Proof Vodka (optional)
  • 8 oz container (225 g) Frozen Whipped Topping (thawed)
  • 1 tsp (5 ml) Fresh Lemon Zest (for garnish)
  • Additional Whipped Cream (for serving)

Instructions:

  1. Prep Ingredients: Ensure all liquid ingredients (milk, cream, Limoncello, vodka) are well chilled. Thaw the frozen whipped topping completely in the refrigerator.
  2. Combine Liquids: In a large mixing bowl, combine the cold whole milk, heavy cream, Limoncello, and vodka (if using). Whisk thoroughly for 30 seconds to ensure a homogenous liquid mixture.
  3. Thicken the Pudding: Sprinkle the instant vanilla pudding mix over the combined liquids. Immediately whisk the mixture hard for 1 to 2 minutes until it starts to thicken noticeably. Stop mixing as soon as it begins to set.
  4. Fold in Topping: Using a rubber spatula, gently fold the thawed whipped topping into the thickened pudding mixture until no streaks of white remain and everything is fully incorporated.
  5. Portion: Transfer the mixture to a large piping bag (or a sturdy resealable bag with the corner snipped off) for easy filling. Carefully pipe the pudding mixture into individual shot cups, filling each cup about 90% full.
  6. Chill: Cover the cups tightly (using lids or cling film). Refrigerate for a minimum of 2 hours, or until fully set. Ideally, allow 4–6 hours or overnight for the best texture.
  7. Garnish: Just before serving, top each shot with a small swirl of fresh whipped cream and a sprinkle of fresh lemon zest for visual appeal and aromatic lift.