To make RumChata Jello pudding shots, mix 1 cup of RumChata, 1 box of chocolate or vanilla instant pudding and 1 cup of milk until smooth. Fold in a container of whipped topping. Place the mixture into plastic shot containers; cover with lids, and freeze.
For an extra treat, try RumChata jelly shots in cookie shot glasses. To make the cookie shot glasses, combine a 17.5-ounce package of sugar cookie mix, a stick of softened butter, 1/2 cup of powdered sugar and 1 teaspoon of water, and knead into a firm dough. Spray a mini popover pan with cooking spray, and place 2 1/2 tablespoons of dough into each cup, pressing up the sides to form a shot glass shape. Bake in a 350 F oven for 9 to 11 minutes or until the dough starts to puff.
Meanwhile, make the shots by dissolving 2 packets of unflavored gelatin in 1/2 cup of warm water. Whisk in 1 1/2 cups of RumChata. Cover and place in the refrigerator.
After removing the cups from the oven, press the bottom of a rolling pin into each cup, and return to the oven for 2 to 4 minutes or until the edges are golden. If necessary, gently carve out the center of the cups after baking. Brush the inside of the cups with a sugar glaze, made by boiling 1/3 cup of sugar and 1/4 cup of water for one minute. Place the cups in the freezer for 10 minutes.
Remove the RumChata mixture from the refrigerator. Whisk to smooth it, and fill the cookie cups. Cover the cups, and place them in the refrigerator for up to four hours.