Instructions

1. Start by making the Jell-O layer. Pour the powder mix into a bowl and add 1 cup of boiling water. Whisk together until the sugar is dissolved, then add the Fireball Whisky and 1/2 cup of water. Whisk to combine and the pour into 6 – 5 ounce dessert cups.
2. Place the dessert cups into the refrigerator for at least 2 hours to set. This layer can also be done a day or two ahead of time.
3. Pour the vanilla pudding mixes into a large bowl. Add the RumChata and milk, whisking for a couple of minutes to combine and thicken. (the pudding will also thicken more as it chills) Spoon the pudding onto the set Jell-O layer, dividing between the dessert cups. You might have a little extra depending on the size of the cups you are using.
4. Spoon or pipe on the Cool Whip topping or whipped cream. If using fresh whipped cream (or from a can) don’t add it until right before serving. If using Cool Whip you can add this top layer and keep in the refrigerator until ready to serve.