6 full graham crackers, crushed into crumbs
3/4 cup milk
3/4 cup RumChata
3.4 ounce box of cheesecake flavored instant pudding
8 ounce container of Cool Whip, defrosted
additional whipped topping and graham cracker crumbs for garnish, optional
Evenly divide the graham cracker crumbs between 16 plastic shot glasses, or souffle cups.
In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
Remove the bowl from the refrigerator and fold in the Cool Whip.
Pipe or spoon the RumChata cheesecake pudding into each of the cups.
Refrigerate for at least one hour.
When you’re ready to serve them up, top them additional Cool Whip and graham cracker crumbs if desired.
RumChata can be find at liquor stores and even places like Target and grocery stores.
I prefer using whole milk or 2% milk in this recipe.