1 (18.25 ounce) can cream-style coffee with milk
1 (3 ounce) package instant vanilla pudding mix
6 eggs
3 tablespoons water
2 cups boiling milk
3 1/2 cups Irish cream
1 teaspoon vanilla extract
1 (11 ounce) can Irish cream with applesauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large bowl, stir together the cream cheese, whip cream, granulated sugar, eggs and water. Mix until well blended. Stir in the boiling milk and pour mixture into prepared pan.
Bake in the preheated oven for 30 to 35 minutes. Cool completely. Let stand until cool enough to handle. Chill until pudding hardens. Pour over warm cake layers. Insert spatula into inch of cake to flatten. Make sure to thoroughly coat bottom and sides of cake. Cover tightly with foil to prevent frosting. Refrigerate until serving.
Make the filling: In a large bowl, mix the brown sugar, vanilla extract, Irish cream and applesauce until they are completely incorporated. Dredge the filling into the bottom and sides of the cake. Use a small spoon to level the filling portion and pour over warm cake layers.
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