• Chill a medium mixing bowl and beaters in the freezer for 10 minutes.
• Add the heavy cream, powdered sugar, and vanilla to the chilled bowl.
• With your electric mixer set on low, begin to beat the three ingredients. Slowly increase the speed to high.
• Continue to beat the ingredients until a stiff peak forms. (This should be a thick consistency.)
• Return the covered bowl of whipped cream to the refrigerator until ready to use.

Chocolate Shooter Directions:

• Add Kahlua and an entire box of pudding in a bowl. Whisk to combine.
• Continue to whisk for 1 to 2 minutes or until the mixture has thickened.
• Whisk in the Rum until it is smooth. Whisk in the whipped cream.
• Spoon ¾’s of a 1 ounce plastic shot glass.
• Cover with plastic wrap and put in the refrigerator/freezer for several hours or overnight.
• When ready to serve add a dollop of whip cream on top of the shooter and top with chocolate sprinkles.
• Serve and enjoy!