Bailey’s and eggnog is a fantastic eggnog cocktail to enjoy during the holiday season, so when it came time for another tipsy dip, of course I was using eggnog! And the Bailey’s just happens to be something that goes together well with it! No, this hasn’t been tested with rum, but I can see the possibilities of a rum and eggnog dip!
How to Make Baileys and Eggnog Dip
- In a medium mixing bowl, beat the pudding mix, eggnog, and Baileys until smooth and creamy.
- Fold in the whipped topping until mixed in.
- Spoon into your serving bowl of choice and cover with plastic wrap.
- Top with broken gingerbread cookies right before serving.
- Serve with shortbread, gingerbread, and molasses cookies for dipping.
Tips for Success
Follow the directions and use the proper amounts of ingredients, or it won’t set!
This will last in the fridge for 2-3 days ( I have tested it!). Make sure you cover it with plastic wrap so it doesn’t form a skin on top.
How to Make The Snack Sets
You can find a full post on making the snack sets you see in the picture below: Dollar Store Snack Sets. I love how easy they are and how cute they look when serving up delicious treats to my guests and with the gingerbread men? Absolutely adorable!!!!
You can also serve it in a large bowl with the cookies, etc., arranged around it, and guests can take the dip from the main bowl.
You Must Use Dairy Eggnog in This!
You cannot use plant-based eggnog in this recipe; you need the dairy to react with the Jello pudding. These pudding mixes are designed to bond with the fats and proteins found in milk – those are not present in plant-based milk.
Use the fattiest eggnog you can, as you need all the fats possible as you are replacing half of the milk with alcohol. Don’t get skinny, low-fat eggnog!
I cannot emphasize this enough: the recipe will not work if you don’t follow it exactly!
Delicious Dessert Dips!
I hope you love this dessert dip; let me know in the comments below if you have tried it and what you think!
Enjoy!
Love,
Karlynn
Baileys and Eggnog Dessert Dip
Ingredients
- one 99 gram box instant vanilla pudding mix
- 3/4 cup eggnog
- 3/4 cup Baileys Irish Cream
- 2 cups whipped topping
- shortbread and gingerbread cookies for dipping
Instructions
- In a medium mixing bow, beat together the pudding mix, eggnog and Baileys until smooth and creamy.
- Fold in the whipped topping until mixed throughout.
- Spoon into your serving bowl of choice and cover with plastic wrap. Refrigerate for at least three hours, or overnight if wanted.
- Top with broken gingerbread cookies right before serving.
- Serve with shortbread, gingerbread, and molasses cookies for dipping.
Notes
Nutrition
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