Vanilla Pudding Shots

Adapted from Endless Simmer

Inspired by That’s so Michelle

Yield - 48

3.9 ounce box instant vanilla pudding

3/4 cup cold milk

1/2 cup cake vodka, I used Three Olives

1/3 cup whipped vodka, I used Pinnacle

8 ounces Cool Whip, I used reduced fat

1/2 cup heavy whipping cream

2 tablespoons powdered sugar

splash of vanilla

sprinkles

24 Dark Chocolate Pirouline Cookies

48 small cups

1. Whisk together the pudding and the milk in a large bowl.  Whisk in the vodkas.  Fold in the cool whip.
2. Set up the cups in a 9x13 baking pan.   Transfer the mixture to a large baggie and then snip off the end to fill the cups.  Fill each cup about 2/3 of the way.  Refrigerate for at least an hour.
3. Make whipped cream by whisking the heavy cream in the bowl of a stand mixer until soft peaks form.  Whisk in the sugar and vanilla.  Transfer to a piping bag and pipe a dollop in each cup.
4. Cut each pirouline cookie in half.
5. Top sprinkles and half a cookie to use as a spoon.