In a large bowl, combine pudding with milk and rum and whisk to combine. Fold in chopped bananas.
Spoon or pour pudding mixture into shot glasses until they are half full. Make a layer of crushed Nillas in each shot glass, using 1/4 cup of the crushed wafers. Top with remaining pudding.
Garnish pudding shots with a dollop of Cool Whip, a sprinkle of the remaining Nilla wafers, and a slice of banana. Serve.
Grilled Cheese Bombs
1 tube biscuit dough
16 1" cubes cheddar cheese
2 tbsp. butter, melted
1 tsp. chopped parsley
Place cheese cubes on a small sheet tray and freeze for 1 to 2 hours.
Preheat oven to 400° and line a medium baking sheet with parchment paper. Remove biscuits from can and using a serrated paring knife, cut the biscuit in half horizontally, creating two rounds.
Place one square cheese in the center of sliced biscuit and wrap dough to cover cheese. Pinch to seal and place on the prepared baking sheet, seam side down. Repeat until all cheese and biscuit is used.
In a small bowl, combine butter with parsley. Brush on bombs and season with salt. Bake until golden, 10 to 15 minutes. Serve.