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Irish Cream Parfait with Pecan-Toffee Crunch Recipe

This creamy Irish Cream Parfait has grated chocolate folded in and is topped with a pecan-toffee crunch.

Preparation: 15 minutes | Chill: 30 minutes | Serves: 8

Parfait with toffee crunch topping


  • 3/4 cup Irish cream
  • 1  8 ounce cream cheese, softened
  • 1 1/2 cups whipped topping
  • 1 package (4-serving size) vanilla flavor instant pudding
  • 1/4 cup grated semi-sweet chocolate
  • 4 slices cut 1/2″ thick of angel food cake, then cut into 1/2 inch cubes


  • Whipped topping
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 2 large oatmeal cookies, crumbled
  • 1/2 cup grated semi-sweet chocolate


  1. In a medium bowl, beat Irish cream, softened cream cheese, whipped topping and instant pudding until thick and creamy.
  2. Fold in grated chocolate.  Place in refrigerator for 30 minutes to set.
  3. Make the pecan-toffee topping by combining chopped pecans, toffee bits, crumbled oatmeal cookies, and grated semi-sweet chocolate.  Mix well.
  4. Assemble parfaits in Irish coffee mugs.  First add a layer of four cubes of angel food cake, then a layer of pudding mixture, then a layer of pecan-toffee crunch.  Repeat one more time.  Top with heaping tablespoon of whipped topping and sprinkle with pecan-toffee crunch.

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