Irish Cream Parfait with Pecan-Toffee Crunch Recipe

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




  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.