Friday, June 08, 2007

Baileys Irish Cream II


Baileys Irish Cream II

Baileys Irish Cream Brownie Pie

1 (10.5 oz) packet fudge brownie mix (Betty Crocker)*
4 tablespoons oil
2 tablespoons water
1 large egg
1 (3 oz) packet Jell-O Cook & Serve vanilla pudding mix
1 1/2 cups milk
1/2 cup Baileys Irish Cream
1 teaspoon unflavored gelatin
1 cup semi-sweet chocolate chips or 6 oz chopped semi-sweet chocolate
3 1/4 cups frozen non-dairy whipped topping, thawed (8 oz container)
1 tablespoon unsweetened cocoa powder

Preheat oven to 325 degrees F. Grease a 9-inch deep-dish glass pie plate very well.

In a mixing bowl, stir together brownie mix, oil, water and egg until mixed. Spread brownie batter in pie plate; bake for 20-23 minutes or until cooked, but still fudgy. Set aside.

Place a mixing bowl (approximately 2 quarts) next to stove.

In a saucepan, whisk together pudding mix, milk, Baileys and gelatin. Turn heat to medium and cook, whisking constantly, until mixture thickens and starts to boil. Turn off heat. Pour approximately 1 cup of the hot pudding mixture into bowl next to stove. Add chocolate chips (or chopped chocolate) to hot pudding mixture in saucepan and stir until chocolate melts (no need for extra heat). Pour hot melted chocolate/pudding mixture over brownie crust, spreading to just shy of the edge.

Lay a small sheet of waxed paper over both chocolate mixture in pie plate and Irish Cream mixture in bowl; let both cool to room temperature. This takes a little over an hour.

When cool, fold 2 cups of whipped topping into the bowl of vanilla pudding/Irish Cream mixture. Spread Irish Cream mixture over melted chocolate/pudding mixture which you have already spread over the crust; Reserve remaining whipped topping.

Chill for about 4 hours. Spread reserved whipped topping over top. When ready to serve, sift cocoa powder over top.

Makes 10 servings

More Notes: I could only find Cook and Serve pudding in a 5 oz box, so I just weighed out 3 ounces on my scale. Instead of placing waxed paper over the cooling pudding mixtures, I used parchment.

If you would like to purchase this 6" x 6" oil painting on stretched canvas, please email me. This painting is priced at $100.00 plus s/h.

info@annelizabethschlegel.com

www.annelizabethschlegel.com

Thank You!

1 Comments:

Blogger Sandy said...

Another great painting and the recipe sounds delicious...thanks!

1:29 AM  

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