Pour the dry vanilla pudding mix into a large mixing bowl. Whisk in the cold milk and chilled vodka.
Place the bowl in the refrigerator for 10 minutes to help the pudding thicken.
Remove from refrigerator and fold in the Cool Whip topping. Continue to stir until all of the white streaks of the whipped topping have disappeared.
Place the plastic soufflé cups on a large plate or tray. Spoon the pudding mixture into the plastic cups, filling almost up to the top of each rim.
Chill overnight or for at least 4 hours. You can place lids on the soufflé cups after 4 hours if you are not serving immediately.
Before serving, add a generous dollop of whipped cream to each pudding shot. Drizzle salted caramel sauce on top. Add a sprinkling of sea salt.
ENJOY!!