1/2 cup butter, melted
1 box of powdered sugar (about 4 cups)
1 (8 oz) package of cream cheese, softened
1/2 cup Irish Cream Coffee Creamer (I used Bailey’s)
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 inch baking dish.
In a large mixing bowl, combine cake mix, 2 eggs and melted butter. Spread in bottom of pan.
In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and coffee creamer until smooth. Spread on top of crust mixture.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.
For your St. Paddy’s Day…or any day for that matter.