St. Patrick’s Day Bailey’s Dessert - Mint Oreo Pudding Cake

Check out today's guest post by Aimee who loves to make delicious and messy Oreo pudding cakes. Today she is offering us a decadent dessert with layers for St. Patrick's Day that includes a combination of Baileys Irish cream and Mint Oreos!

So let's make a St. Patrick's Day Bailey's Dessert, shall we?

So let's get started.

🥘 Ingredients

• Box of chocolate pudding mix
• Cream cheese (Softened)
• Bailey’s Irish cream
• Green food coloring
• Whole Milk
• Mint Oreos

See the recipe card for quantities.

🔪 Instructions

The Cookies

My Oreo pudding cake is quite simple.  It starts with whichever Oreos you are working with, so today that's the mint kind.  I take the whole package and bash that up into crumbs. 

You can give it a few pulses in the food processor, but I find that that makes the crumbs too fine. I like for them to be kinda big crumbs to create texture. The other elements are pushing and smooth, so I like to provide a different texture in there.

So I like to put them in a heavy-duty ziplock bag and give them a few good whacks with a meat tenderizer or a rolling pin.

The Pudding

The next element is pudding. I like to use different flavors for each type of pudding cake, and today I chose chocolate.  

I like to make the Jello instant kind just because it's easy. 

I may or may not have added too much milk to the pudding powder. I kind of panicked, I'm not gonna lie. I don't drive, and I had no one around to get me another pack of pudding mix.

So gotta make it work. I threw the pudding in a saucepot and heated that up gently until it simmered, whisking the whole time. 

When it simmered, I whisked two tablespoons of water and two cornstarch together and added that in. Stir that in for about two minutes and turn off the heat. It's important to not let this boil or the milk will scold.  

Just let it cool and crisis averted. So if you ever make this mistake, that's how you fix it. Oh yeah, while the pudding was heating up, I also poured in two tablespoons of Bailey's to make this a St. Patrick's Day Bailey's dessert.

The Cool Whip/Cream Cheese Mixture

And now onto the last element. The cool whip and cream cheese mixture.  

I generally leave this element the same, no matter what version I'm doing, but I decided to make this one green for this St. Patrick's Day Bailey's dessert.

So, this is just simply cream cheese folded into a cool whip and tinted green.  I just simply mixed the cream cheese up to give it a head start. 

Then added about a 4th of the cool just to loosen it up. 

At this point, I added the green food coloring. Just try your best to get this as dark as you can because as soon as you fold in the rest of the cool whip, the mixture will get lighter. So the color that you start with is not the color that you will end with. 

Unless you add the color last which I personally find a little harder. But it's up to you.

Assembly 

Now, many things in this assembly are up to you. 

You can layer these components however you like. I layered mine in the following order: Cookie Crumbs, Pudding, Cookie Crumbs, Cool Whip, and Cream Cheese Mixture, Cookie Crumbs.

I like to do this so that the whole dessert has even textures. Like I said however, it's your choice   

The next choice is how many layers to do. I decided on one of each, only because in retrospect my trifle bowl was a bit too big, and the layers would be too thin if I did more than one of each.  

I picked this bowl because I wanted to see all the layers. But it was just too big.  It was: 

8.5 Inches High X 4.5 Inches At Bottom Diameter X 9 Inches at Top Diameter

I usually put these desserts in a 9x9 inch baking pan and that works really well.  

Anyway, I usually try for 2 layers of each thing, but that's up to you.

📖 Recipe

⛑️ Food Safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

For further information, check Safe Food Handling - FDA.