Lay out 24 (2-ounce) plastic shot cups onto a large baking sheet (or two smaller baking sheets) or a large tray.
In a large mixing bowl, add strawberry jello mix and pour in 1 cup boiling water and whisk until Jell-O has dissolved completely.
Next, pour in the cold water, vodka and heavy cream then whisk again.
Pour the Jell-O mix evenly into each of the cups.
Place the baking sheet into the refrigerator for at least 1 hour to set.
In another large bowl, whisk together the instant banana cream pudding with the cold milk for about 2 minutes.
Next, whisk in the vodka.
Lastly, fold in 8 ounces (½ tub) of the whipped topping.
Evenly spoon the pudding mixture on top of the strawberry Jell-O layer in all the cups; you may have some leftovers, make sure there is enough room to add a lid.
Cover with the tops or plastic wrap and place in the fridge for at least 1 hour before serving.
Before serving, pipe on the remaining whipped topping to each cup (or just spoon it on each cup if you don’t have a piping bag.) Serve immediately or chill until serving.
Optional, garnish with strawberry and banana slices.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Use this same method with whatever flavor combo you like.
Don't skip on the chill time, it helps everything set properly and lets flavors develop.
There will be leftover whipped topping.
You can use freshly made whipped cream in place of the whipped topping. You will need 2 cups of heavy whipping cream and ¼ cup of powdered sugar. Place these two items in a large bowl and whip until stiff peaks form. Use half of the whipped cream in the mix and the other half for the topping.
Any leftover shots should be kept covered for up to 5 days. You can freeze them for up to 3 months.
I would only store leftovers without the toppings.