*RUMCHATA SHOT

By stevek980

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

see below

Details

Preparation

Step 1

Whisk 1 small pkg cheesecake instant pudding with 3/4 c milk and 3/4 c Rumchata. Then slowly stir in all of an 8 oz container cool whip. Place in disposable cups and top with crushed chocolat covered graham crackers. Place in freezer for at least 2 hours. WE TRIED 3/28/14 AND THEY WERE VERY GOOD.