What you need,
1¼ cup Oreo cookie crumbs
¼ cup butter, melted
½ cup semi-sweet chocolate chips
1 8oz. block of cream cheese, softened
1 cup Cool Whip
½ cup Baileys Irish Cream
2 tsp. vanilla
More Cool Whip and sprinkles for topping
In a small bowl combine the butter and Oreo cookie crumbs.
Mix until all the crumbs are moist.
Divide the crumbs evenly between 4 small bowls. Press them
with the back of a spoon to create an even layer.
In a small bowl melt the chocolate chips in the microwave. I
like to do 30 second increments on ½ power, stirring often until fully melted.
In a large bowl combine the cream cheese and melted chocolate.
With an electric hand mixer beat until the mixture is light and fluffy.
Stir in the Baileys and vanilla until fully incorporated.
Gently fold in the Cool Whip until no streaks remain.
Spoon the mixture over the crumbs in the 4 bowls and smooth
off the tops.
Cover the cakes with plastic wrap and store in the
refrigerator overnight.
Before serving dollop on a little more Cool Whip and shake
on some green sprinkles, it is St. Patrick’s Day after all‼
Jen of My Tiny Oven
