Baileys Irish Cream Cake

Recipe by kathy2263
READY IN: 3hrs 30mins
SERVES: 10-12


  • 1
    (18 ounce) box devil's food cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 12
    cup bailey's irish cream
  • 2
    (3 ounce) packages instant chocolate pudding mix
  • 1
    (8 ounce) box Andes mints candies
  • 12
    ounces Cool Whip


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