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Lemon Lush Dessert Shooters

Servings 24
Author Sam Merritt

Ingredients

Crust

  • 1/4 cup finely chopped walnuts
  • 1/2 cup all-purpose flour
  • 1 Tablespoon brown sugar packed
  • 4 Tablespoon butter melted

Filling

  • 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

Instructions

  • 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.

Notes

*I always use these disposable shot glasses from Amazon for my dessert shooters.