As much as I would love to be the genius behind this combination of Baileys and Oreo Cookies, I have to give credit to Homemade Hooplah. I saw this delicious recipe a few years ago and knew my friends and adult family members would love it! I’ve made Bailey’s Cookies & Cream Parfaits several times when we’ve had dinner parties. And our guests always rave about this dessert. I mean, how can you not rave about Bailey’s, whipped cream, and crumbled Oreo Cookies?
If you’d like to make Bailey’s Cookies & Cream Parfaits without feeling the guilt of the heavy whipping cream, substitute yogurt. I’d recommend mixing in some low-fat cream cheese to help with the consistency, but you can leave it out. It just won’t be as creamy.
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Bailey’s Cookies & Cream Parfaits
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes5
minutesIngredients
15 15 Oreo Cookies
4 oz 4 semi-sweet chocolate, roughly chopped
1/2 cup 1/2 milk
2 cups 2 heavy whipping cream, very chilled
1/3 cup 1/3 Bailey’s Irish Cream, very chilled
1/4 cup 1/4 powdered sugar
Directions
- Using a food processor (or Ziploc bag (gallon sized) + rolling pin or meat tenderizer), crush the Oreo cookies into crumbles, then set aside.
- Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
- Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
- Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
- To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
- Parfaits can be served immediately. If you’d like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.
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