The Chocolate Bomb Pudding Shot by Allyson K. Abbott

Yield: 8 servings

1 small (3.5 to 3.9 ounce) package instant chocolate pudding
¾ cup coffee-flavored liqueur
¾ cup coconut-flavored rum
4 ounces Cool Whip

Whisk the instant pudding and the coffee liqueur together in a medium bowl until thick, about 1 to 2 minutes. Add the rum and whisk until all the lumps are gone. Then whisk in the Cool Whip. Spoon the mixture into two-ounce plastic shot cups, cover with plastic wrap or seal them in a container with a lid, and put them in the freezer. Let them set for several hours or overnight. Serve the shots with a teaspoon or a wooden ice cream spoon.


For Mack and her barfly allies, solving homicides calls for equal parts instinct and wit. To strain out a crafty criminal, the mixture has got to be absolutely perfect . . .

It’s a week before Christmas, but Milwaukee bar owner Mackenzie “Mack” Dalton is hardly in good spirits. Chilled to the core by the murder of bouncer Gary Gunderson, Mack is determined to use her extra perceptive senses to identify the gunman responsible. Did Gary’s patchy past brew up some fatal trouble, or could his death be linked to a series of cryptic letters concocted by Mack’s anonymous adversary? With a second case to crack, innocent lives at stake, and a media frenzy in their midst, Mack and her barstool detectives have little time to mull over the grim details–especially when clues lead dangerously close to home . . .

Includes drink recipes

“The first book in the Mack’s Bar Mystery series is a hit!” —RT Book Reviews on Murder on the Rocks

Murder with a Twist has a lot of sleuthing pleasure packed into its pages.” –Fresh Fiction