Bailey'S Parfait

• Custard
• 1 cup baileys' irish cream
• 8 ounces cream cheese, softened
• 1 cup whipping cream
• 1/2 cup sugar
• 1/2 cup bittersweet chocolate, grated
• Assembly
• 4 -5 slices of thick poundcake, cut into cubes
• 3/4 cup chocolate curls (approximately)

1. In a medium bowl, beat all custard ingredients, except for chocolate, until thick and creamy, about 3-4 minutes.
2. Fold in the grated chocolate.
3. To assemble parfaits: In a tall parfait or sundae glass, pour a tablespoonful or so of the custard.
4. Top with a few cubes of pound cake.
5. Repeat this procedure, layering custard and pound cake, until you have as many layers as the glass can hold, ending with a custard layer.
6. Cover tops with plastic wrap and refrigerate for 4-5 hours to 'set'.
7. Top with chocolate curls.

custard, irish cream, cream cheese, whipping cream, sugar, bittersweet chocolate, poundcake, chocolate curls

Taken from www.food.com/recipe/baileys-parfait-84015 (may not work)