Baileys Chocolate Cheesecake Trifle with Cranberry Sauce & Pecans is a decadent dessert that combines rich chocolate cheesecake layers with tart cranberry sauce and crunchy pecans.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Add the Baileys Irish Cream and vanilla extract to the mixture, folding gently until fully incorporated.
In a separate bowl, prepare the chocolate pudding according to package instructions using the 3 cups of milk. Allow it to set for about 5 minutes.
In a trifle dish or individual serving cups, layer the ingredients: start with a layer of crushed chocolate wafer cookies, followed by a layer of the Baileys cheesecake mixture, then a layer of chocolate pudding, and finally a layer of cranberry sauce. Repeat the layers until all ingredients are used, finishing with a layer of cranberry sauce on top.
Sprinkle the chopped pecans over the top layer of cranberry sauce.
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.
Notes
For a lighter version, substitute the heavy cream with whipped topping and use low-fat cream cheese.
For added flavor, mix in a teaspoon of espresso powder into the chocolate pudding for a mocha twist.