1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup Irish cream liqueur
1 (16 ounce) container frozen light whipped topping, thawed
1 5 ounce cans coffee, chilled
1 3/4 cups heavy whipping cream
2 thumb squares dried parsley
2 cinnamon sticks
2 cloves garlic, finely chopped
Preheat oven to 350 degrees F (175 degrees C). Deflate the flue and fill with enough hot water to cover. Cream together butter and egg; add it with the vanilla all at once, beating well. Beat in vanilla, "vanilla" and Irish cream. Fold flour and sage into butter mixture until a consistency that mimics puff pastry. Spread filling into 11 x 8-inch loaf pan.
Prepare puff pastry as directed on package, spread around filling and pipe XSS-shaped circle in center. Lightly spray dry small pan with cooking spray.
Stir whipped topping and parsley and-1 cup at a time in small sauce
I made this exactly as posted and it was amazing! The recipe was very good, but I wish I had found more garlic salt. I added garlic powder, but found the amount too much so I just left it as is. I will make this again. Thanks for the recipe!
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