Dessert Terrarium With Baileys Irish Cream Pudding

• 1 cup powdered sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 1/4 cups whole milk
• 3/4 cup Baileys Irish Cream
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 12 vanilla & chocolate sandwich cookies
• Meringue Mushrooms
• Wilton shamrock candies (optional)

Place a fine-mesh sieve over a medium bowl; set aside.

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt.

Whisk in milk and Baileys. Stir constantly with a flat-bottom utensil. Cook over medium heat until it sputters then remove from heat.

Whisk the egg yolks in a medium bowl. Pour a small amount of the milk mixture into the eggs and whisk it together. Continue to add a small amount of the milk mixture at a time and whisk after each time you do this. This will temper your eggs so they don’t curdle.

Pour the pudding back into the saucepan and cook over medium heat while stirring with the flat-bottomed utensil until it sputters again.

Remove from heat; immediately pour through the sieve into a clean bowl. We’re almost done. Much easier than you thought, huh?

Stir the butter into the hot pudding. Oh so pretty. Let it cool to room temperature.

Place plastic wrap directly on the surface of pudding (to prevent skin from forming). Chill for at least 3 hours and keep up to 3 days. Before serving, whisk pudding again until smooth; divide among four serving dishes.

Isn’t she loverly? If only you could have smelled this blessedness when I made this pudding you probably would have kicked down my door to get some and I would have said “Hey, just knock. You’re always welcome.” Yeah, or something like that.

Place pudding in a small fishbowl – choose your own fun shape. I prefer the global bowl. Top with crushed vanilla & chocolate sandwich cookies. A food processor works well for the cookie-crushing process.

Top with cute meringue mushrooms and, if desired, shamrock sprinkles. Have fun with your terrarium – kids love this stuff.