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Lay the plastic soufflé cups out on a large plate or tray and set aside.
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Pour the vanilla instant pudding mix into a medium mixing bowl.
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Add the cold milk and vanilla extract. Stir to combine.
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Pour in the vodka and creme de menthe liqueur and stir to incorporate.
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Fold in the Cool Whip and stir until completely blended with the pudding.
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Add 1-2 drops of green food coloring and stir well until you have achieved your desired shade of green. (I tried to match the exact shade of a McDonald’s shamrock shake).
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Spoon the pudding mixture into the plastic cups, filling almost to the top of each cup.
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Place in the refrigerator and chill overnight or for at least 4 hours. If you are not serving the pudding shots after 4 hours, you can place lids on the plastic cups until you are ready to serve.
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Before serving, and a dollop of whipped cream and top off each pudding shot with a maraschino cherry.