Rumchata Cheesecake Pudding Shots

This recipe is perfect for any occasion. I am always on the lookout for new desserts that are quick and easy to make.

These RumChata Cheesecake Pudding Shots are so simple, yet elegant enough to impress your guests at a dinner party or holiday gathering. They only take 10 minutes to put together, but they taste like you spent hours in the kitchen!

I hope you enjoy this dessert as much as my family does!
Let’s get cooking!!

These pudding shots are to die for and perfect for your next adult party! Insanely delicious, these will disappear fast!

 

Ingredients

• 6 full graham crackers, crushed into crumbs
• 3/4 cup milk
• 3/4 cup RumChata
• 3.4 ounce box of cheesecake flavored instant pudding
• 8 ounce container of Cool Whip, defrosted
• additional whipped topping and graham cracker crumbs for garnish, optional

Instructions

1. Evenly divide the graham cracker crumbs between 16 plastic shot glasses or souffle cups.
2. In a large bowl, whisk together the milk, Rumchata, and pudding mix. Continuing whisking for about 2 minutes.
3. Place the bowl into the refrigerator and allow it to set up for about 5 minutes.
4. Remove the bowl from the refrigerator and fold in the Cool Whip.
5. Pipe or spoon the RumChata cheesecake pudding into each of the cups.
6. Refrigerate for at least one hour.
7. When you’re ready to serve them up, top them with additional Cool Whip and graham cracker crumbs if desired.

Notes

• RumChata can be find at liquor stores and even places like Target and grocery stores.
• I prefer using whole milk or 2% milk in this recipe.

 

Easy Chicken Tetrazzini

 

What is Chicken Tetrazzini?

Chicken Tetrazzini is a pasta bake casserole made with diced up chicken or turkey (or even seafood), mushrooms, and a buttery, cream based sauce. The popular American dish was created by chef Ernest Arbogast in honor of the Italian opera star Luisa Tetrazzini, who debuted at his San Francisco hotel in the 1900’s.

 

Ingredients

• 10 ounce can cream of chicken soup
• 10 ounce can cream of mushroom soup
• 2 cups sour cream
• 1/2 cup butter , melted
• 1/2 cup low-sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup frozen peas
• 1 pound seasoned cooked chicken , chopped or shredded
• 1 pound thin spaghetti , cooked al dente
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• Fresh chopped parsley , for garnish

Instructions

• Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray, set aside.
• In large bowl whisk together both soups, sour cream, butter, chicken broth, salt, pepper, and garlic powder until combined.
• Stir in the peas, chicken, and spaghetti; toss to combine until fully coated.
• Pour mixture into the prepared baking dish and sprinkle with the cheeses.
• Cover with foil and bake for 30 minutes, then remove foil and continue baking for another 15 minutes until cheese is melted and casserole is hot throughout.
• Remove from oven and sprinkle with parsley. Let stand 5-10 minutes.
• Serve and enjoy!