Bailey's Mousse Trifle with Stabilized Whipped Cream

Makes 8

Cookie Layer

  • 1 pkg Oreos cookies, original flavor, crumbled

Cheesecake Mousse Layer

  • 2-8 ounce pkg of cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup Bailey's Irish Cream
  • 1 container Cool Whip, defrosted

Stabilized Chocolate Whipped Cream

  • 1 cup heavy cream, chilled
  • 1 tsp. unflavored gelatin
  • 1 tablespoon Bailey's Irish Cream
  • 3-4 tablespoons confectioner's sugar
  • 1-1/2 tablespoons cocoa powder

Directions

Use a food processor or blender to crumble the Oreos. Set aside.

To make the cheesecake mousse layer: Mix together the sugar and cocoa powder in a small bowl until well combined. Beat the cream cheese, sugar mixture and Bailey's with a mixer until light and fluffy. Fold in the Cool Whip.

To make the stabilized whipped cream: Sprinkle the gelatin over the cream in the bowl of your mixer. Let it sit for a minute or two. Meanwhile, stir the confectioner's sugar and cocoa powder together until well combined. Begin beating the cream mixture, adding the sugar and cocoa a little at a time. Add the Bailey's Irish Cream and continue beating until the mixture is stiff.

To assemble the trifle: Alternate layers of cookies and mousse beginning with the cookies. Top with the whipped cream. Chill until served.

Bailey's Trifle with Stabilized Whipped Cream