Anonymous said:
You can go bananas with all the combos ... <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> I have been reading with great interest Pudding Shots' recipes on facebook... http://www.facebook.com/pages/PUDDING-SHOTS/342241775878#!/pages/PUDDING-SHOTS/342241775878

Marci recommends using the 1 oz cups with lids.
Another thing I noticed is that she always uses the "extra creamy" Cool Whip in her recipes.

Directions for all her recipes: Always blend the pudding & milk well before adding any other ingredients. Add alcohol, blend well again & then add Cool Whip & AGAIN blend well. Pour the batter into a ziploc and cut one corner to dispense into individual serving cups. Freeze at least 2 hours. ENJOY!!!

I was wondering Colleen, what flavor instant pudding are you going to use in the Raspberry Pudding Shots?