Happy St. Patrick’s Day kids! Today is one of our favorite family holidays. Mike is German/Irish and his family is from Cleveland. I’m Scotch-Irish, English, and French. So we’re big fans of Guinness, Jameson, and Bailey’s.
{Men in kilts are so sexy!}
This morning we packed up the boys and went up to our local pub for pints and lunch with some friends. It was a great time. And as always, the first one’s for Mike’s dad. Sláinte!
I was really excited to here this round of Spiked was Irish Cream. I mean come on… GYCO is beer this month and Spiked is Irish Cream?!? BRILLIANT! This is why Carrie and Julie are my friends. I didn’t have any Bailey’s in the house, so this month I went there. I made Homemade Irish Cream, and went from there. The Irish cream came out wonderful.
I’m kind of in love with this pudding. I didn’t go full Irish, but if you’d like to use Guinness Chocolate Pudding, you’d be the man, or woman – as the case may be. And GO!
One Year Ago: Beef & Cabbage Stew
Spiked: Car Bomb Pudding
Ingredients
- 1 small package instant chocolate pudding mix
- Milk
- 1 1/2 cups Cool Whip
Irish Cream:
- 1 2/3 cups Jameson Irish Whiskey
- 1 - 14 ounce can sweetened condensed milk
- 2 tablespoons Hershey's chocolate syrup
- 2 teaspoon vanilla
- 1 teaspoon instant coffee one of those single serving packets is a teaspoon
Instructions
Pudding:
-
Prepare pudding according to package directions using milk. Refrigerate while making Irish cream.
Irish Cream:
-
Add ingredients to a blender and blend on high for 30 seconds, or until smooth. Store in air tight containers in the refrigerator.
Mousse:
-
Whisk together Cool Whip and 1/8 cup Irish cream until smooth.
Assembly:
-
Layer chocolate pudding in a dessert bowl. Top with Irish cream mousse. If desired, add another dollop of pudding on tip of the mousse.
