BAILEYS IRISH CREAM CAKE

Baileys Irish Cream Cake image

Provided by kathy2263

Categories Dessert

Time 3h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

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

Steps:

Bake cake accoridng to directions.
while cake is still warm, poke holes in it and pour Bailey's over it.
Refrigerate covered for at least 3 hours.
In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
After the three hours, cut the cake into squares and layer at bottom of bowl.
Then add a layer of pudding then the candy then the Cool Whip.
Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 574.8, Fat 28.3, SaturatedFat 12.5, Cholesterol 55.8, Sodium 695.5, Carbohydrate 78.2, Fiber 2.4, Sugar 54.1, Protein 6.1