Tuesday, September 25, 2012

Y is for: YUMMMMMMM {Caramel Apple Pie Pudding Shots}

Sometimes you just have to throw the rule book completely out the window.

Is there anything at all in these amazing treats that starts with the letter "Y"? Nope. But do you think for one second that I was going to keep these delicious creations from you just because it didn't fit with my alphabet theme? Absolutely not!

This is another "Spike Your Sweets" concoction over on Brit.co. As you know, I've become somewhat an expert in the subject. Brit wanted some sort of boozy treat that inspired by fall, apples and cinnamon. My creation was half miniature pie, half caramel apple and 100% YUMMMM.

I used pre-made pie crusts and a mini muffin pan to create the miniature pie shells. For the filling, it's a pretty standard pudding shot (see my White Russian Pudding Shots in Brownie Bites).



 I used Caramel Bailey's and a hint of apple rum for the creamy-but tart caramel apple effect. Instant pudding and way too much Cool Whip makes it a pretty dangerous temptation sitting in my refrigerator. (No seriously, someone please stop me from grabbing spoonfuls every time I walk by the fridge).


These would be a perfect bite-sized boozy dessert for any of your fall parties, including Halloween or Thanksgiving! To get the step-by-step instructions, click here!

Caramel Apple Pie Pudding Shots

by Jaymee Sire
Keywords: cool whip rum pudding shot bailey's

Ingredients
  • 3/4 cup cold milk
  • 1 small box butterscotch instant pudding
  • 1/2 cup Caramel Bailey's
  • 1/4 cup apple flavored liquor (such as rum, vodka or schnapps)
  • 1 (8 ounce) tub extra creamy Cool Whip, thawed
  • 2 pre-made pie crusts
  • sprinkle of cinnamon
Instructions
  1. Combine cold milk with instant pudding mix, and slowly add both alcohols until fully incorporated and mixture resembles pudding and lumps are gone (about 2 minutes). (*Note, because of the alcohol, it won't be the same consistency as regular pudding made with milk only).
  2. Gently *fold* in Cool Whip (don't whisk) until everything is smooth and mixed together. Refrigerate or freeze until ready to serve. (Freezer for a soft-serve effect, fridge for more of a pudding consistency).
  3. To make the mini pie crusts, use anything round to cut out mini crusts (a 3" round cookie cutter worked well).
  4. Place in ungreased pan and bake at the temperature suggested on the back of the pie crust box. Check them every few minutes, they are done when they begin to lightly brown. Allow to cool.
  5. When you are ready to serve, fill up your pies and sprinkle with a little cinnamon.
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