Baileys Original Irish Cream - Recipes

Please note: I highly discourage the use of anything but BAILEYS Original Irish Cream, but if you want to use your own blend, that's your choice.

1 Large Container frozen non-dairy whipped topping (thawed)
2 Cups fresh strawberries, sliced
18oz container strawberry yogurt
½ cup Baileys
19" pie base

Slice strawberries(reserve some for garnish if desired); marinate in Baileys for 2 hours. Gently fold yogurt into thawed whipped topping. Add strawberries and Baileys. Gently fold ingredients together and pour into pie crust. Garnish with additional whipped topping and whole strawberries if desired.

Refrigerate 2 hours. Serves 6 to 8.
Note: Frozen berries may be used; drain well before using.

BAILEYS CHEESECAKE

1½ Cups coarse biscuit crumbs
3 oz butter, melted
1 15oz carton ricotta cheese
1 8oz package cream cheese
4 eggs, lightly beaten
½ cup sugar
½ cup Baileys
1 tsp vanilla
¼ tsp salt

Combine crumbs and butter; press over bottom and sides of greased 9" tin. Chill.
Preheat oven to 325ºF. Beat together ricotta and cream cheese until smooth. Add remaining ingredients; beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until firm in middle. Cool 20-30 minutes in tin before removing. Cool completely before serving.

Makes one 9" cheescake.

MINT CHOCOLATE CHIP ICE-CREAM

1 shot Vodka
½ shot Creme de Cacao, White
½ shot Peppermint Schnapps, Rumpleminze
1/4 shot Creme de Menthe, Clear
½ shot Baileys Irish Cream
1/4 shot Kahlua

Ice for texture (to suit). Blend in a blender until very fine. Drink/eat as quickly as your sinus will permit (it chills that part of your forehead that cannot handle too-cold drinks).