Baileys Chocolate Mint Pudding Parfaits Food

CHOCOLATE MINT PARFAITS

Steps:

• In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping. , Spoon half of the pudding into four parfait glasses. Top with half of cream cheese mixture. Repeat layers. Garnish with candies if desired.

EASY BAILEYS CHOCOLATE PUDDING RECIPE

Steps:

• Add the sugar, cocoa powder, cornstarch, and salt to a medium sauce pan and whisk to combine. Pour in the milk and whisk to combine.
• Heat over medium low heat until the pudding thickens and comes to a low boil, whisking almost constantly - about 15 minutes. When thickened, stir in the butter and continue to stir for another minute or two.
• Remove from the heat and stir in the vanilla extract, chopped chocolate, and Baileys Irish Cream. Stir really well until the chocolate is completely melted and the Irish Cream and vanilla are incorporated. Immediately pour into 4 individual dishes or into one large heat proof bowl. Place a piece of plastic wrap directly onto the pudding (to prevent a skin from forming) and refrigerate at least 4 hours before serving. Top with whipped cream and chocolate chips if desired.

CHOCOLATE IRISH CREAM PUDDING

Steps:

• 1. In medium sized mixing bowl, combine the pudding mix with the milk and Bailey's Irish Cream. Using a wire whisk, beat the pudding mix for 2 minutes. Stir in two tablespoons of whipped topping and beat until well incorporated. Pudding will be soft set in about 5 minutes. Garnish with additional whipped topping if desired.

BAILEY'S PARFAIT

Steps:

• In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
• Fold in the grated chocolate.
• To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
• Top with a few cubes of pound cake.
• Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
• Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
• Top with chocolate curls.

BAILEYS IRISH CREAM CHOCOLATE PUDDING

Steps:

• In a heavy-bottomed medium saucepan, combine 2 and 1/4 cups the milk (18 ounces), Baileys Irish Cream, sugar, chocolate, salt, cinnamon, and espresso powder.
• Cook over medium-low heat, stirring occasionally, until the chocolate is completely melted. About 6 to 8 minutes.
• In a small bowl, combine remaining milk (2 ounces) and cornstarch; whisk smooth. Slowly add the cornstarch/milk mixture into the saucepan.
• Increase the heat to medium, and - whisking constantly - bring the mixture to a simmer. Reduce heat. and continue cooking for 2 to 3 minutes, or until thickened.
• Remove from the heat, and stir in vanilla.
• Pour the pudding into a large bowl or individual cups, then press plastic wrap directly onto the surface.
• Refrigerate for at least 2 hours, or up to 3 days.

CREAMY CHOCOLATE MINT PUDDING PARFAIT

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min. (Pudding will be thick.)
• Stir in COOL WHIP.
• Layer pudding mixture, cookie crumbs and berries in 6 parfait glasses.