Cinnamon Toast Crunch Shots
These Cinnamon Toast Crunch Shots are so easy to make, and they’re really good. These would be great on a Buffet Table, at a party, or shared with friends. You can make these ahead, and they’ll be ready to serve when you need them. Keep this one in your favorites!
Ingredients
- 1 large package of Jello White Chocolate Pudding – 6 ounce
- 1 cup of Milk
- 1 cup of Rum Chata
- 1/2 cup Cinnamon Toast Crunch – crumbled or crushed
- 2 Large Marshmallows
- 1/3 cup of crushed Cinnamon Toast Crunch – to rim glasses – see directions
- 12 mini Mason Jar Shot Glasses – see link
- Redi-Whip Whipped Cream – to top
- Sprinkles – to top
Instructions
- Place the White Chocolate Pudding in the mixing bowl of a stand mixer, and add the Milk, and Rum Chata, and blend on low until mixed. Turn mixer on Medium High, and mix for 1 minute, or until Pudding has thickened.
- Crush 1/2 cup of the Cinnamon Toast Crunch cereal, and add to the Mixing Bowl, and mix to blend.
- Crush 1/3 cup of the Cinnamon Toast Crunch Cereal, and place it in a shallow dish. Cut the Marshmallows in half, and using the cut part of the Marshmallow, run the sticky Marshmallow around the rims of the shot Glasses. Dip the rims of the Shot Glasses in the crushed cereal crumbs, and set aside. When all the Glasses have been rimmed with the cereal crumbs, add the Pudding mixture to the Shot Glasses, filling the glasses. Place the Glasses in the refrigerator until time to serve.
- Before serving, remove Glasses from refrigerator, and add a generous amount of Whipped Cream on top of each Glass. Add Sprinkles of choice to the tops of the Shot Glasses. Serve, and Enjoy!
Notes
NOTE: You can make the Shots a day in advance, and just finish with the Whipped Cream and sprinkles before serving. Just make sure to leave the shots in the refrigerator until ready to serve.
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