Step 1: In a large bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until the mixture begins to thicken and is smooth.
Step 2: Stir in the Kahlua coffee liqueur and Baileys Irish Cream until thoroughly combined and well-incorporated into the pudding mixture.
Step 3: Gently fold in the thawed whipped topping into the pudding mixture using a spatula until no white streaks remain and the mixture is light and airy. Be careful not to overmix.
Step 4: Spoon or pipe the pudding mixture into individual 1.5-2 ounce shot glasses or mini dessert cups, filling each to just below the rim.
Step 5: Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours, or until the shots are completely set and firm.
Step 6: Just before serving, garnish with a dollop of whipped cream, chocolate shavings, a dusting of cocoa powder, mini chocolate chips, or crushed candy canes as desired for a festive touch.