In a medium bowl, mix dry pudding mix with the cold whole milk and Bailey’s Irish Cream. Whisk until smooth with no lumps. Mixture will be liquidy.

Crush 12 of the wafers (we used a mortar and pestle), then stir in the two tablespoons of Kahlua.

Divide this mixture between 14 shot glasses, using the handle of a butter knife to press the mixture down.

Divide the pudding between the 14 cups by pouring from a measuring cup with a spout, or use a small ladle and pour over the cookie bottom.

Crush the remaining 4 wafers and sprinkle over the tops.

Freeze and serve frozen.