How to Make Pudding Shots for Your Next Party (2024)

FAQs

Why won't my pudding shots set? ›

If you make pudding shots with a liquor that is around 80-proof, the higher alcohol content may prevent the pudding from setting up properly.

Vodka and white rum are both great options for your alcohol, although other spirits, like gin, whiskey, tequila and brandy all work.

How do you store pudding shots? You can keep pudding shots in the fridge in airtight containers for up to 7 days.

Make sure your liquid is completely cool before adding lids so you don't get condensation forming on the inside of the lid. Set your jello shots: Put your jello shots in the fridge for 2-4 hours until set. Once ready to eat, set them out for your guests and enjoy!

Ratios for Standard and Strong Jello Shots

A standard recipe made with 3 ounces of Jell-O powder calls for 5 ounces of 80-proof vodka and 11 ounces of water, but this results in a shot that tastes watered-down. To make a stronger shot, use just 4 ounces of water and between 8 and 14 ounces of vodka (to taste)

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

1 small box of jello yields about 15 jello shots (2 cups of liquid). 2 boxes (or 1 large 6 oz. box) yield 30 shots, which will fit nicely on a baking sheet to transport them easily to the refrigerator.

Bring 3 cups Gatorade to a boil in a small saucepan. Remove the pan from the heat and add the gelatin, vigorously whisking the mixture until all the gelatin has dissolved. Add the remaining 1½ cups chilled Gatorade and whisk the mixture until it cools to room temperature. Add the vodka and whisk to combine.

Pour the liquid into the mini muffin tin, on top of the cherry jello, and chill in the fridge until set. To easily remove the jello shots from the muffin tin warm up the bottom of the tin by setting it in warm water. Enjoy watching your friends attempt to tie the stems with their tongues!

Can you put jello shots in the freezer to set faster? ›

You do not want to freeze jello shots. You can speed up the set time by placing it in the freezer, but you'll have to keep checking them to make sure they don't freeze. Jello shots can last in the fridge for up to three to five days, so you can still make them in advance of the party without having to freeze them!

Jello shots taste best fresh, so make them the day of your event or up to 2 days before. Technically, you can make them more in advance, but they tend to shrivel and shrink after a week in the fridge. Don't serve them if they are more than a week old.

If you make the basic Jell-O shot with a single 80-proof liquor, the alcohol content comes out to be about 12 percent ABV (24 proof). That's equivalent to the average wine. While a couple of 1-ounce shots may not get you drunk, overindulging on these shots can happen more quickly than you might expect.

Pour gelatin mixture into paper or plastic shot cups* and chill in refrigerator until set, 1 hour or more. *Reviewers suggest coating the shot cups lightly with cooking spray so the shots slide right out.

Jello shots won't set properly if you add too much alcohol.

Jello Shots, like life, are all about balance. That said, if you want a strong one, it is possible if you leave it in the fridge long enough. In a Supercall experiment, we found that the strongest Jello Shot that will set is three-to-one ratio of 80-proof alcohol to water, and it took a full day to become mostly solid.

Use molds for fun shapes like these banana jello shots, or fill hollowed-out citrus peels and slice into fruit slices like we did with these jello shots in orange wedges. Just make sure to spray any molds or containers you'll be using with a thin layer of cooking spray.