This fun, boozy dessert will be a party favorite! A take on our famous Cinnamon Toast Crunch Cocktail, this no bake dessert is definitely going to be a hit!
- 1 (3 ounce) box Cherry Jell-O
- 1/2 cup Fireball Whiskey
- 2 (3.4 ounce) boxes Vanilla Instant Pudding
- 1 cup RumChata
- 3 cups whole milk
- Cool Whip or whipped cream for the top layer
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.
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.
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.
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.
- Category: Dessert
- Method: Stir
- Cuisine: American
Keywords: easy dessert recipes, jello desserts, jello shots, jello recipes, pudding desserts, fireball whisky, rumchata, party desserts, no bake desserts