Small chocolate instant pudding
¾ cup Kahlua
¾ cup Coconut Rum
4 ounces Cool Whip (Extra Creamy preferred but not required)
Whisk Kahlua and Instant Pudding together until thick (1-2 minutes). Once it has thickened, add Rum and whisk until all lumps and clumps are gone. Once the mixture is nice and smooth again, whisk in Cool Whip. Fill almost ¾ of a 1 ounce plastic shot cup with the mixture then cover and place in the freezer. It does take several hours to set. For BEST results, I let them set overnight. Use little ice cream tester spoons when serving them.