- 6 pieces of whole graham crackers, crushed into crumbs
- 3/4 cup milk
- 3/4 cup rumchata
- 3.4 oz packet of instant pudding with cheesecake flavor
- 8 ounce container of Cool Whip, defrosted
- Whipped toppings and graham cracker crumbs for garnish, optional
- Directions :
Divide the graham crackers evenly among 16 plastic cups or souffle cups.
In a large bowl, whisk together the milk, ramshata and padding mixture. Continue whisking for two minutes.
Place the bowl in the refrigerator and let it rest for about 5 minutes.
Remove bowl from refrigerator and fold in Cool Whip.
Boil or put RumChata cheesecake pudding into each cup.
Refrigerate for at least one hour.
When ready to serve, top with additional Cool Whip crumbs and graham cracker if desired.