Irish Cream Pudding Parfait

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Irish Cream Pudding

(NC)—This Irish Cream Pudding Parfait combines a velvety smooth pudding with a crunchy pecan and toffee topping for an unforgettable treat.


1-1/2 cups    35% whipping cream, divided    375 mL

3/4 cup    Irish Cream liqueur, divided    175 mL

3/4 cup    lightly packed brown sugar    175 mL

6    egg yolks    6


Pecan Crunch:

1-1/2 cups    coarsely chopped toasted Southern U.S. pecans     375 mL

4     large oatmeal cookies, crumbled    4

1 cup    toffee bits    250 mL



1/2 cup    35% whipping cream    125 mL

2 tsp    pure vanilla    10 mL

pinch    cinnamon     pinch


In a medium metal bowl, combine 1 cup (250 mL) of whipping cream, 1/2 cup (125 mL) of liqueur, brown sugar and egg yolks. Place over a saucepan of simmering (not boiling) water; do not let bottom of bowl touch the water.


Using an electric hand mixer, beat until mixture is thick enough to coat the back of a wooden spoon or until a thermometer registers 160ºF (70ºC), about 8 minutes. Remove from heat and continue to beat until cool, about 6 minutes. Mix in remaining liqueur. In separate bowl, beat remaining whipping cream to form medium peaks. Fold into pudding mixture. Cover and chill at least 6 hours and up to 2 days. Mixture will thicken as it chills.


In bowl, combine pecans, oatmeal cookies and toffee bits. Set aside.


In a separate bowl, beat together whipping cream, vanilla and cinnamon to form medium peaks. Set aside.


To serve, layer each of six dessert glasses with 1/4 cup (50 mL) of the pudding and top each with 2 tbsp (30 mL) of the pecan crumble. Repeat layering once more. Top with a dollop of whipped cream and another 1 tbsp (15 mL) of the pecan crumble. Serve immediately or refrigerate up to 1 hour before serving.


Makes 6 servings.


Tip: To toast pecans – Arrange pecans on rimmed baking sheet and bake at 350ºF (180ºC) until golden and fragrant, about 7 to10 minutes.

Geographic location: Southern U.S.

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