 |
Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 12 |
|
Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop. Ingredients:
1 (18 ounce) box devil's food cake mix |
3 eggs (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1/2 cup bailey's irish cream |
2 (3 ounce) packages instant chocolate pudding mix |
1 (8 ounce) box andes mints candies |
12 ounces cool whip |
Directions:
1. Bake cake accoridng to directions.
2. while cake is still warm, poke holes in it and pour Bailey's over it.
3. Refrigerate covered for at least 3 hours.
4. In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
5. Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
6. After the three hours, cut the cake into squares and layer at bottom of bowl.
7. Then add a layer of pudding then the candy then the Cool Whip.
8. Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
9. Cover and refrigerate until ready to serve.
|
|