Step 1

Mix 1 cup cold milk with 1 cup cold whiskey.

Step 2

Combine with a small package of instant chocolate pudding in a mixing bowl.

Step 3

Whisk until the mixture starts to thicken, about 2 minutes.

Step 4

Let stand for 5 minutes until the pudding has thickened some more.

Step 5

Fold in the cool whip until all the white is gone.

Step 6

Use a cookie scoop to fill jello shot cups.

Step 7

Refrigerate for 2 hours. Or freeze for 30 minutes.

Step 8

Garnish with whipped cream and chocolate sprinkles just before serving if desired.