½ Cup White Rum, I used Castillo
½ Cup Rum Chata
1 Cup Milk
1 Package French Vanilla Instant Pudding
1 8oz container of Cool Whip, thawed
2 packages of 2 oz soufflé/condiment cups
In a large bowl, add both rums and milk. Whisk in instant pudding until combined. Stir in thawed cool whip. Spoon into your 2oz cups, secure with lids, and pop into the freezer for a few hours/overnight and enjoy! These have a consistency of ice cream and are the perfect addition to your summertime party or boating.