Saturday, March 5, 2016

Bailey's Shamrock Parfaits

Looking for a simple treat for St. Paddy's day? Here is a fast recipe with the flavors of the holiday (Bailey's Irish Cream and optional Jameson's Irish Whisky). You can even make a non-alcoholic version of this dessert for the kids by separating the pistachio pudding into two batches and flavoring one of those for the adults. The kids version will still be tasty. You can also easily double the recipe and it will work fine.

You can make it all green if you prefer, although I did layers in canning jars. This recipe provides a great Irish flavor from the two alcoholic drinks. But on my group tasting, about half felt the alcohol flavor was too strong when I included the whisky. If you don't have folks that like the taste of whisky, I would recommend you not include it and just use the Bailey's Irish Cream.

Ingredients (makes 4 servings)
1 small box Jello brand pistachio instant pudding
3/4 cup cold milk or Half & Half
1/2 cup Bailey’s Irish Cream
1/4 cup Jameson Irish whiskey (optional)
1 (8 ounce) tub extra Cool Whip, thawed in refrigerator
1 pint blueberries, rinsed and drained
1 cup pistachios, shelled and lightly salted
1 spray bottle whipped cream
sprinkles (Shamrock)
Green food coloring (optional)

Place the pudding mix into a mixer bowl and add the milk. Using an electric mixer, combine for 2 minutes until thickened.  Ad the Irish cream and whiskey and using the mixer, combine on the lowest setting until blended. Stir in the Cool Whip. Separate into two batches and color one of the batches with the green food coloring. (Skip this is you are opposed to the artificial coloring.)

Reserve a few of the smallest blueberries for use as a garnish, along with a few of the nuts.

Place a layer of the custard of your choice on the bottom of the parfait glasses.  Add some of the blueberries and nuts. Add the next layer of opposite color custard and repeat the process until you are out of ingredients. This depends on the size of your parfait glasses. Finish with a layer of berry and nut if possible.  Refrigerate 2 hours minimum or over night, covered.

Just prior to serving, top the parfaits with the whipped cream. Sprinkle with the remaining berries and nuts. Add the shamrock sprinkles, and serve.

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