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Lemon Pudding Shots are the boozy, creamy little dessert that vanishes first at every party I throw, with bright limoncello whipped into silky lemon pudding and a swirl of whipped cream on top. I started making them for a spring backyard get-together and now they are my go-to for showers and summer cookouts, right alongside a pitcher of big-batch mojitos.
Just four ingredients and 10 minutes of whisking turn into a tray of creamy, limoncello-spiked lemon pudding shots ready for the party.
Lemon Pudding Shots Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes (no bake)
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: 28 shots
- ⚡ Calories: 80kcal
- 🌶️ Flavor Profile: Bright, creamy, and boozy (limoncello-spiked lemon pudding with whipped cream)
- ✋ Difficulty: Easy, on par with our blueberry lemonade cocktail
Quick Answer
Whisk instant lemon pudding mix with cold milk until combined. Whisk in the limoncello for about 2 minutes until the mixture starts to thicken, then fold in half of the whipped topping until no streaks remain. Spoon or pipe the pudding into 2-ounce plastic shot cups lined up on a tray, then pipe the remaining whipped topping on top. Serve right away or chill until party time. The limoncello keeps them soft and creamy, never frozen solid like a jello shot.
Jump to:
- Lemon Pudding Shots Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Lemon Pudding Shots
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Lemon Pudding Shots FAQs
- Other Recommended Party Drink Recipes
- Lemon Pudding Shots (with Limoncello)
Why This Recipe Works
Click to see the technique science
- Instant pudding does the heavy lifting. It sets the shots to a soft, scoopable, creamy texture in minutes, with no cooking and no gelatin to fuss with.
- Limoncello over plain vodka. The lemon liqueur doubles down on the bright citrus flavor instead of just adding alcohol heat, so every shot tastes like lemon, not like a cocktail.
- Whisk the limoncello in for two minutes. Giving it a full two minutes lets the alcohol start to thicken the pudding, which is the secret to shots that hold their shape instead of staying runny.
- Fold, do not stir, the whipped topping. Folding keeps all that airy lightness in the topping, so the shots stay fluffy and mousse-like instead of dense.
- They stay soft, not frozen. Unlike a jello shot, the alcohol and pudding keep these creamy and spoonable straight from the fridge, no waiting for them to thaw.
- Two-ounce cups are the perfect pour. Single-serving cups make them grab-and-go for a party and keep the portions just right for a rich, boozy treat.
Why You’ll Love This Recipe
- The hit of every party. Creamy, boozy, and bright, these lemon pudding shots disappear faster than you can set the tray down. Grown-up dessert at its easiest.
- Four ingredients, ten minutes. No baking, no cooking, no fancy equipment. Just whisk, fold, fill, and chill, the same effortless approach as our copycat Frosty.
- Make them way ahead. They hold beautifully in the fridge, so you can make a big batch the day before and check dessert off your party list early.
Key Ingredients
Just four simple ingredients make these creamy limoncello lemon pudding shots. Quantities are in the recipe card below; here is why each one matters.
- Instant lemon pudding mix. The creamy base and the bright lemon flavor in one box. Instant, not cook-and-serve, is what lets these set up fast with no stove time.
- Limoncello. The Italian lemon liqueur that makes these a grown-up treat. It piles on bright citrus flavor and gives the shots their gentle boozy kick. A good-quality bottle makes a noticeable difference.
- Whole milk. It whisks with the pudding mix into a rich, creamy base. Whole milk gives the best texture, though 2 percent works in a pinch for a slightly lighter shot.
- Whipped topping. Folded in for lightness and piped on top for that pretty finish. Thawed Cool Whip is classic, but real stabilized whipped cream works beautifully too.
See recipe card for exact quantities.
Variations and Substitutions
These lemon pudding shots are easy to riff on for any party.
- Change the pudding flavor. Swap in vanilla, white chocolate, or cheesecake pudding for a different base while keeping the limoncello, or go all-in lemon for maximum citrus.
- Switch the liquor. Vanilla vodka, whipped cream vodka, or even a splash of prosecco all work in place of limoncello. Keep the total liquid about the same so the shots still set.
- Make them non-alcoholic. Skip the limoncello and add an extra splash of milk plus a teaspoon of lemon extract for kid-friendly lemon pudding cups everyone can enjoy.
- Garnish to impress. Top each shot with a tiny lemon wedge, a sprinkle of lemon zest, a fresh mint leaf, or a dusting of crushed lemon cookies.
- Layer them. Spoon in a layer of crushed graham crackers or lemon cookies before the pudding for a mini no-bake lemon icebox shot.
How to Make Lemon Pudding Shots
- Whisk the instant lemon pudding mix and cold milk together in a large bowl until combined.
- Whisk in the limoncello for about 2 minutes, until the mixture starts to thicken.
- Fold in one 8-ounce container of whipped topping until no streaks remain.
- Lay out 28 two-ounce plastic shot cups on a sheet tray and spoon or pipe the pudding into each one.
- Pipe the remaining whipped topping onto each shot. Serve immediately or chill until ready to serve.
Recipe Tips & Tricks
- Use instant, not cook-and-serve, pudding. Only instant pudding sets up without heat. Cook-and-serve will not thicken properly in this no-bake method.
- Whisk the limoncello a full two minutes. That time lets the alcohol thicken the pudding so the shots hold their creamy shape instead of staying loose.
- Fold the topping gently. Use a folding motion, not a stir, to keep the shots light and mousse-like. Overmixing deflates all that airiness.
- Pipe for a clean look. A piping bag or a zip-top bag with the corner snipped makes filling the little cups neat and quick, with no drips down the sides.
- Chill before serving. A couple of hours in the fridge firms the shots up and lets the flavors meld, though they are good to go right away if you are in a hurry.
- Keep them cold. Because they are dairy-based and boozy, keep the tray chilled until serving and tuck leftovers right back in the fridge.
Serving Ideas and Suggestions
These lemon pudding shots are made for a crowd, so set them out as a self-serve dessert on any party table. They are perfect for bridal showers, baby showers, and summer cookouts, especially next to other bright, citrusy sips like our blueberry lemonade cocktail or a batch of big-batch mojitos. A platter of fresh berries on the side keeps things light.
For a full dessert spread, pair them with our lemon blueberry cheesecake bars for a double dose of lemon, or set them next to a tray of no bake raspberry cheesecake bites so guests can grab one of each. They keep in the fridge for up to three days, so any leftovers are an easy treat all week.
Lemon Pudding Shots FAQs
No. Jell-O shots are firm and gelatin-based, while these lemon pudding shots are soft, creamy, and spoonable thanks to instant pudding and whipped topping. They stay scoopable straight from the fridge instead of setting hard, which gives them a rich, mousse-like texture closer to a mini dessert than a wobbly shot.
No. Limoncello gives the brightest lemon flavor, but vanilla vodka, whipped cream vodka, or even prosecco all work. For a non-alcoholic version, leave out the liquor, add an extra splash of milk, and stir in a little lemon extract for kid-friendly pudding cups.
They are best kept chilled rather than frozen. The alcohol keeps them soft, so freezing makes the texture icy and grainy instead of creamy. Make them up to three days ahead and store them covered in the fridge, which is plenty of make-ahead room for a party.
Yes. Vanilla, white chocolate, cheesecake, and even pistachio pudding all make delicious shots with the limoncello. Lemon pudding gives the most citrus-forward result, but any instant pudding flavor sets up the same way in this recipe.
Make them up to three days in advance and keep them covered in the fridge. For the prettiest look, pipe the whipped topping on the day you serve so it stays fresh and fluffy. This make-ahead flexibility is what makes them such an easy party dessert.
This batch makes about 28 two-ounce shots, which is perfect for a party or gathering. The recipe scales easily, so halve it for a smaller crowd or double it for a big event. Just keep the ratio of pudding, milk, limoncello, and whipped topping the same.
Throwing a party? Our big-batch mojitos are the perfect pitcher to pour alongside these creamy shots.
Need another fun party dessert? Our dreamy jello mousse whips jello and whipped topping into fluffy clouds.
Lemon Pudding Shots (with Limoncello)
Equipment
Ingredients
- 3.4 ounce package instant lemon pudding mix
- 1 & 1/2 cups cold whole milk or 2%
- 3/4 cup limoncello
- 16 ounces whipped topping divided
Instructions
- Add the instant pudding mix and milk in a large bowl, and whisk until combined.3.4 ounce package instant lemon pudding mix, 1 & 1/2 cups cold whole milk
- Whisk in the limoncello for 2 minutes until it starts to thicken.3/4 cup limoncello
- Add one 8-ounce container of whipped topping and fold it in until there are no streaks left—place in the fridge for 5 minutes.16 ounces whipped topping
- Lay out 28 2-ounce plastic shot glasses or containers of similar portion sizes onto a sheet tray. Add 3 tablespoons of the pudding mixture to each cup. Cover with the tops or plastic wrap and place in the fridge for at least 1 hour before serving.
- Pipe on the remaining whipped topping to each shot. Serve immediately or chill until serving. Optional, garnish with small lemon wedges and fresh mint.
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Great for a make-ahead dessert.
- This freezes well, see my tips above on how to store.
- Add garnishes to serve, do not store with garnishes.
Nutrition
Love This Recipe?
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Not thickening. Followed recipe, is there a way to fix?
3/4 cup
How much lemongello do you use?
Thanks
Can you use almond milk?
Yes, exactly right
Instead of Limoncello can I substitute Lemon Liqueur and would I use the same amount ???😋🤗🧜🏻♀️