Baileys Irish Cream Cake

• 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

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

cake mix, eggs, oil, water, baileys irish cream, instant chocolate pudding, mints candies

Taken from www.food.com/recipe/baileys-irish-cream-cake-406687 (may not work)