Shot glass desserts are my new obsession.
I mean, this is my second shot glass-contained dessert in under two weeks. They’re just so cute, and easy to make and delicious, and perfectly portioned and I can’t get enough of them. Oh, and did I mention they are NO BAKE?
It’s a trifecta of perfect layers on a soft, walnut based crust. Creamy and sweet, refreshingly lemony, light and fluffy…
Honestly, I don’t really consider myself to be a huge fan of lemon desserts (except this lemon curd). I don’t make them often (because hello, chocolate), but also because Zach won’t even touch anything with lemon in it, and I like to use him as my taste-tester.
However, my aunt brought this dessert to a dinner at my grandmother’s in a 13×9 pan and… I probably ate a good 12×8 portion of it.
No self-control whatsoever, I’m telling you…
She shared the recipe with me and I am so excited to share my slightly altered shot glass rendition of this easy, no bake dessert with you. I followed the recipe pretty closely and used Cool Whip, but you can always substitute my homemade whipped cream instead!
In the original recipe, the crust is baked in a 13×9 pan.
That’s… not exactly possible when you’re serving the dessert in plastic shot glasses, so I modified the crust into an easy, no bake version (guys, it almost tastes like cookie dough).
So I think it’s fair for me to say you need these in your life right now. Light, refreshing and no bake, they are the perfect spring/summertime dessert.
Lemon Lush Dessert Shooters
- ¼ cup finely chopped walnuts
- ½ cup all-purpose flour
- 1 Tablespoon brown sugar packed
- 4 Tablespoon butter melted
- 8 oz cream cheese softened
- 1 cup confectioners sugar
- 8 oz cool whip thawed (divided)
- 2 boxes instant lemon pudding 3.4 oz each
- 3 cups milk
- 2 Tablespoons additional chopped nuts for garnish optional
- Set out 24 2 oz shot glasses*
- In food processor combine all ingredients for crust (walnuts, flour, brown sugar and melted butter)
- Pulse until well combined.
- Press about 1 tsp into the bottom of each shot glass.
- In stand mixer, beat cream cheese.
- Slowly add confectioners sugar, scraping down sides of bowl as needed.
- Add 1 cup Cool Whip, mixing until all ingredients are well combined
- Transfer filling to quart-sized ziploc bag and cut a 1" hole in the corner of the bag.
- Evenly distribute filling among shot glasses, piping on top of crust
- In large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).
- Pour pudding mix into gallon-sized ziploc bag and cut 1" hole in the corner of the bag.
- Evenly distribute pudding among shot glass, piping on top of first layer.
- Transfer remaining Cool Whip to quart-sized ziploc bag and cut 1" hole in one corner of the bag.
- Pipe Cool Whip on top of pudding layer.
- Sprinkle with additional nuts if desired.
- Keep refrigerated.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Could these be made a day ahead of serving? Or could the pipes ing be made a head and stored refrigerated until ready to assemble? Thank you
Hi Katie! They will be fine to be made a day in advance. 🙂
Just made these for my daughter in laws Bridal Shower. I changed the Lemon Pudding to Lemon Pie Filling like in lemon meringue pie. Hit of the party. People where taking them home too!
I’m so glad you enjoyed them so much, Joelle! 🙂