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Crush the cookies:
Place cookies in a zip-top bag and crush them into coarse crumbs using a rolling pin (or pulse in a food processor). Set aside.
Make the Baileys cream filling:
In a mixing bowl, beat the cream cheese (if using) until smooth. In a separate bowl, whip the heavy cream, Baileys, vanilla, and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese until fully combined and smooth. If skipping cream cheese, just whip everything together until soft peaks form.
Layer the parfaits:
In small glasses or jars, start with a layer of crushed cookies, followed by a dollop of Baileys cream. Repeat the layers 1–2 more times, finishing with cream on top.
Chill (optional):
Chill in the fridge for 30 minutes to set slightly, or serve right away.
Top and serve:
Garnish with chocolate shavings, extra cookie crumbs, or a drizzle of chocolate syrup. Serve cold.
🔄 Variations:
Minty twist: Add a splash of crème de menthe or use mint chocolate cookies.
Mocha version: Add 1 tsp instant espresso powder to the cream mixture.
Kid-friendly version: Replace Baileys with coffee-flavored syrup or chocolate milk and skip the alcohol.
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