When you’re in the mood for an easy dessert, nothing quite satisfies like a delicious parfait. Especially when it’s a boozy parfait, like these Baileys cookies and cream parfaits.

I mean, let’s talk about it: layers of chocolate and Baileys whipped cream nestled between crumbled chocolate cookies—what’s not to love?

Because, Baileys.

And cookies.

And chocolate.

Do I really need to convince you further? We’re talking about an Oreo whipped cream dessert here!

Just take a moment to admire those layers of cream and cookie crumbles. Who wouldn’t want to dig in with a spoon?

WHAT’S IN THESE PARFAITS?

To make these decadent chocolate and creamy desserts, you’ll need:

Oreos – Crushed up for layers within the parfait and for sprinkling on top, adding texture and extra chocolate flavor. Heavy whipping cream, vanilla, and powdered sugar – Whipped together to create the fluffy homemade whipped cream. Semi-sweet chocolate and milk – Melted together, then mixed with some of the whipped cream for a sweet chocolate layer. Baileys Irish Cream – The star of the show! Baileys brings sweet, milky flavor with hints of vanilla, chocolate, and Irish whisky. It’s mixed with the homemade whipped cream to infuse the parfaits with its unique taste.

DO YOU HAVE TO USE BAILEYS?

If you want to skip the alcohol, you can substitute Baileys liqueur with Baileys coffee creamer for that Irish flavor without the booze.

And if Baileys isn’t your thing but you don’t mind a bit of alcohol, you can also make these parfaits with either Kahlua or RumChata.

Ingredients:

• 15 Oreo Chocolate Sandwich Cookies
• 4 ounces semi-sweet chocolate, roughly chopped
• 1/2 cup milk
• 2 cups heavy whipping cream, very chilled
• 1/3 cup Baileys Irish Cream, very chilled
• 1/4 cup powdered sugar

Instructions:

1. Crush the Oreo cookies into crumbles using a food processor or by placing them in a Ziploc bag and using a rolling pin or meat tenderizer. Set aside.
2. Place the chopped semi-sweet chocolate in a small bowl. Heat the milk until steaming, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth. If there are any remaining chunks of chocolate, heat the mixture in the microwave in 30-second intervals until all the chocolate has melted. Set aside and let it cool to room temperature.
3. Using a stand mixer or hand mixer with a large bowl, add the chilled heavy cream, Baileys, and powdered sugar. Beat on high speed until stiff peaks form, about 5-7 minutes.
4. Divide the whipped cream mixture in half. Leave the first half as is; it’s ready to use in the parfait. Mix the second half with the chocolate mixture. Slowly add the chocolate mixture over this half of the whipped cream, gently folding them together until fully combined.
5. To assemble the parfaits: Using a pastry bag or spoon, layer the cream and crushed cookies as desired. For the pictured arrangement, layer chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally, top with any remaining cookie crumbles.
6. Parfaits can be served immediately. For a firmer chocolate layer, chill the parfaits for 2-3 hours before serving.