In a large bowl whisk together the pudding mix, milk, and banana liqueur for 2 minutes. (Yes, a full two minutes.)
Add 8 ounces of whipped topping to the pudding mixture and whisk until smooth. Place the bowl in the fridge for 5 minutes.
Lay out the plastic cups on a baking sheet (for easy transporting). Add 3 tablespoons of the pudding mixture to each cup. Cover with the lids and then place the pudding shots in the fridge for at least 1 hour to chill until set.
When you're ready to serve, add a dollop or pipe some of the reserved whipped topping on to each of the shots. Then top with some chocolate syrup, sprinkles, and a maraschino cherry.
If you don’t have or can’t find banana liqueur you can use banana cream pudding mix in place of the vanilla and in place of the liqueur you can use your favorite rum or vodka.
You can use freshly made whipped cream in place of the whipped topping. You will need 2 cups of heavy whipping cream and 1/4 cup of powdered sugar. Whip the cram and sugar in a large bowl until stiff peaks form. Use half of the whipped cream in the mix and the other half for the topping.