BAILEY'S COFFEE ICE CREAM IN PUFF PASTRY
(4 servings)

4 sheets frozen phyllo pastry dough, thawed
2 tablespoons plus 1/3 cup Bailey's Irish Cream
1 pint coffee ice cream, softened
1/2 cup coarsely chopped pecans, toasted
1/2 cup fudge ice cream topping
1/2 cup whipping cream, whipped (or Cool Whip as needed)

Heat oven to 350-degrees F. Butter four 6-ounce custard cups.
Fold each sheet of phyllo dough 2 times into quarters; place
in custard cups, shaping to form a tulip shape. Brush inner
folds and bottoms of shells with 2 tablespoons Bailey's. Bake
until golden, about 8 to 10 minutes. Let cool in custard cups
10 minutes then remove to wire rack to cool. Meanwhile, stir
remaining Baileys and the pecans into the softened ice cream.
Freeze until firm. To serve, place 1 scoop of ice cream mixture
into each tulip shell, top with 1 tablespoon fudge topping.
Either whip cream til stiff and pipe or spoon on top, or spoon
Cool Whip on top. Garnish with additional pecans, if desired.
Serve immediately.