Creamy Irish Cream Pudding Cups Recipe Easy St. Patrick’s Day Dessert

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mandy

Posted on December 27, 2025

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Dessert Recipes

December 27, 2025

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Imagine this: The gentle swirl of cool, creamy Irish cream pudding hits your nose before you even take a bite—there’s a hint of cocoa, that unmistakable boozy warmth, and just the faintest whisper of vanilla. The pale green pudding sits in little glass cups, topped with clouds of whipped cream, a shimmer of gold sprinkles, and maybe a crispy chocolate shamrock perched on the edge (because, why not?). It’s the kind of dessert that draws everyone to the kitchen—kids peeking over the counter, grown-ups “taste testing” the toppings, and a sense that something special is about to happen. The first time I whipped up these Creamy St. Patrick’s Irish Cream Pudding Cups, it was a chilly March afternoon, and I was craving something festive but not fussy. One spoonful in, and I was instantly hooked—the kind of moment where you pause, close your eyes, and think, “Well, this is pure magic.”

There’s a sweet nostalgia here, too. I remember my grandma making pudding from scratch when I was knee-high to a grasshopper, the kitchen full of clinking spoons and the scent of simmering milk. These pudding cups bring that same comfort but with a grown-up twist thanks to a splash of Irish cream liqueur (don’t worry—there’s a kid-friendly version below). Let’s face it: sometimes, you want a dessert that feels a little grown-up but still brings all the cozy vibes. My family couldn’t stop sneaking them off the tray during our last St. Patrick’s day party (and, honestly, I can’t blame them). They’re dangerously easy, look like a million bucks on your Pinterest board, and taste like a warm hug with a little Irish mischief tossed in.

Whether you’re hosting a potluck, treating your friends, or just want to surprise your kids with a fun green dessert, these pudding cups hit the spot. I’ve tested this recipe more times than I can count—all in the name of research, of course. Now, it’s a staple at our family gatherings and gets requested for just about every March celebration. If you’re searching for a dessert that’s as simple as it is show-stopping, you’re going to want to bookmark this one. Creamy Irish Cream Pudding Cups are the St. Patrick’s Day treat you didn’t know you needed.

Why You’ll Love This Creamy Irish Cream Pudding Cups Recipe

If you’re the kind of person who believes dessert should be as much about the experience as the taste, you’re in the right place. After years of tweaking, tasting, and sharing this recipe at countless gatherings, I’ve got the inside scoop on why these pudding cups will become your St. Patrick’s Day favorite. Here’s why you’ll be making them year after year:

Quick & Easy: You can whip these up in about 20 minutes (plus chill time). Perfect for last-minute celebrations or when you forgot dessert until the eleventh hour.
Simple Ingredients: No wild goose chases involved—you probably have most of these in your pantry or fridge right now. No fancy Irish cream? There’s a budget-friendly swap below.
Perfect for St. Patrick’s Day: The green hue, festive toppings, and that hint of Irish cream make these the ultimate party dessert. They stand out on a party table and look stunning in photos (hello, Pinterest fans!).
Crowd-Pleaser: Kids love the creamy texture and toppings, while adults appreciate the subtle boozy note. I’ve literally watched people go back for seconds and thirds.
Unbelievably Delicious: The texture is silky, thick, and just sweet enough. The Irish cream adds depth without overpowering, while the chocolate and whipped cream toppings add that finishing touch.

What sets my recipe apart? For starters, I blend the pudding base with both cornstarch and a little cream cheese for stability and richness (you don’t get those weird lumps or watery bits). The splash of Irish cream liqueur is balanced—enough to taste, not enough to overwhelm. And the festive toppings? You can go as simple or over-the-top as you like. Trust me, I’ve tried everything from sprinkles to edible glitter, and it never disappoints.

This isn’t just another pudding cup—it’s the one that makes you close your eyes after the first spoonful and smile. It’s comfort food for grown-ups, but still sweet enough for the kids. It’s the dessert people ask for the recipe after one bite. And best of all, you don’t need to be a pastry chef to pull it off. Whether you’re impressing guests or just treating yourself, these creamy cups turn any day into a celebration (with a little luck of the Irish thrown in, of course).

What Ingredients You Will Need

This recipe uses straightforward ingredients to give you that rich, creamy pudding texture with a St. Patrick’s Day twist. Most are pantry staples, and the festive fun comes from how you finish them off! Here’s what you’ll need:

For the Pudding Base:
- Whole milk (2 cups / 480 ml) – for a creamy, smooth base
- Heavy cream (1/2 cup / 120 ml) – adds richness and a velvety texture
- Granulated sugar (1/2 cup / 100 g) – just the right amount of sweetness
- Cornstarch (3 tablespoons / 24 g) – thickens the pudding without eggs
- Cream cheese, softened (2 ounces / 56 g) – makes the pudding extra creamy (I like Philadelphia brand for best results)
- Salt (1/8 teaspoon) – helps balance the sweetness
- Unsweetened cocoa powder (1 tablespoon / 8 g) – just a touch for depth (optional, but highly recommended)
- Irish cream liqueur (1/3 cup / 80 ml) – I usually use Baileys, but any brand works (see below for non-alcoholic swaps)
- Vanilla extract (1 teaspoon / 5 ml) – rounds out the flavors
- Green food coloring (a few drops) – for that festive St. Paddy’s look (gel or liquid both work; start small!)
For the Toppings:
- Whipped cream (store-bought or homemade) – big fluffy clouds on top
- Chocolate shavings or mini chips – a little crunch and extra flavor
- Gold or green sprinkles – for sparkle and fun (Wilton edible glitter is my go-to)
- Chocolate shamrock toppers (optional) – melt chocolate, pipe into shamrock shapes, and chill
- Crushed Oreos or chocolate cookies – for a “pot of gold” effect
- Fresh mint leaves – for a pop of color and freshness

Ingredient Tips & Substitutions:

For a non-alcoholic version, use Irish cream flavored coffee creamer or make a blend of milk and instant espresso powder with a little cocoa.
Swap heavy cream with half-and-half for a lighter pudding (it’ll still be creamy, promise).
In a pinch, vanilla pudding mix works instead of from-scratch—just add Irish cream and green food coloring.
For gluten-free, double-check your toppings and use certified GF cookies.
Dairy-free? Use coconut cream and a plant-based cream cheese (like Kite Hill).

I always keep a few fun toppings on hand—sometimes my kids go wild with marshmallows, other times it’s just a classic swirl of whipped cream. Don’t stress about perfection; St. Patrick’s Day is all about the fun!

Equipment Needed

You don’t need a fancy kitchen to whip up these Creamy Irish Cream Pudding Cups. Here’s what I use every time:

Medium saucepan: For heating the milk and thickening the pudding base. Any basic stainless steel pot works.
Whisk: Essential for getting a smooth, lump-free pudding. If you have a silicone-coated whisk, that’s even better (no scratches!).
Heatproof spatula: Scrapes down the sides so nothing sticks or scorches.
Measuring cups and spoons: Accurate measuring gives you the perfect texture every time.
Small mixing bowl: For separating some milk to mix with cornstarch.
Mesh sieve (optional): If you want ultra-smooth pudding, pour it through a sieve before chilling. I do this for company, not always for family night!
Electric mixer or hand whisk: For whipping cream if you’re making it from scratch.
Serving cups or jars: I love clear glasses so you can see the pretty layers—mason jars, wine glasses, or even espresso cups work. Budget tip: save those little yogurt jars for cute presentation.
Spoons and piping bag (optional): Use a piping bag for neat whipped cream swirls, or just dollop with a spoon for a rustic look.

Honestly, I’ve made these with just a pot, whisk, and coffee mugs—don’t overthink the equipment. Clean-up is a breeze if you rinse the saucepan right after cooking. If you’re using specialty glassware, handle with care (I’ve lost a few to overzealous kids!).

How to Make Creamy St. Patrick’s Irish Cream Pudding Cups

Mix Cornstarch Slurry:

In a small bowl, whisk together 1/2 cup (120 ml) of the cold milk and 3 tablespoons (24 g) cornstarch until totally smooth—no lumps! Set aside. This step keeps your pudding velvety instead of clumpy.
Heat Milk, Cream, and Sugar:

In a medium saucepan, pour in the remaining 1 1/2 cups (360 ml) milk, 1/2 cup (120 ml) heavy cream, and 1/2 cup (100 g) sugar. Add 1/8 teaspoon salt and (optional) 1 tablespoon (8 g) cocoa powder if using. Heat over medium, whisking gently, until the edges just start to bubble—about 3-4 minutes. Don’t let it boil or the milk can scorch.
Add Cornstarch Slurry & Thicken:

Whisk the cornstarch mixture once more, then slowly pour it into the hot milk, whisking constantly. Keep whisking—don’t stop!—until the pudding thickens, about 2-4 minutes. You’ll notice it coats the back of a spoon and small bubbles pop through the surface. If it’s not thick enough, keep cooking another minute (but don’t walk away!).
Blend in Cream Cheese:

Turn off the heat. Immediately add 2 ounces (56 g) softened cream cheese. Whisk until completely smooth and blended. If you see tiny bits, don’t worry—they’ll melt as you stir. This step gives a rich, almost cheesecake-like flavor.
Flavor & Color:

Stir in 1/3 cup (80 ml) Irish cream liqueur and 1 teaspoon (5 ml) vanilla extract. Add green food coloring a drop at a time, whisking, until you reach your favorite shade of green (I usually use 2-3 drops gel or 4-6 drops liquid).
Strain & Chill:

For ultra-smooth pudding, pour it through a fine mesh sieve into a clean bowl. Divide evenly into serving cups (about 1/2 cup or 120 ml each). Press plastic wrap directly onto the surface (prevents skin), then chill for at least 2 hours (overnight is even better for flavor!).
Assemble & Decorate:

When ready to serve, remove plastic wrap. Top with whipped cream—use a piping bag for neat swirls or just spoon it on. Sprinkle with chocolate shavings, gold or green sprinkles, and add a chocolate shamrock or mint leaf if you’re feeling fancy. Don’t forget crushed cookies for extra crunch!
Troubleshooting:
- If your pudding is too runny, it likely didn’t cook long enough. Reheat gently and whisk to thicken.
- Lumpy pudding? Use a stick blender or strain through a sieve while warm.
- If it’s too thick after chilling, stir in 1-2 tablespoons (15-30 ml) milk before serving.
Personal Tips:
- Make the pudding a day ahead for best flavor—the Irish cream “blooms” overnight.
- Let the kids help with toppings. It’s messy but so much fun!
- Don’t overdo the food coloring; the color deepens as it chills.

Cooking Tips & Techniques

After making these pudding cups more times than I can count, I’ve definitely learned a few things the hard way (and the tasty way). Here’s how to make sure your Irish Cream Pudding Cups come out dreamy every time:

Whisk, whisk, whisk: The single most important step! Constant whisking prevents lumps and keeps the pudding smooth. I’ve walked away “just for a second” and ended up with sticky, scorched milk—don’t do it.
Low and slow: Don’t try to rush the thickening. High heat makes the pudding seize up or get grainy. Keep the burner at medium (or a little lower if your stove runs hot), and watch the texture carefully.
Use room temperature cream cheese: Cold cream cheese will make your pudding lumpy. Leave it on the counter for 30 minutes before starting.
Don’t skip the sieve: If you want restaurant-level silky pudding, pour it through a mesh sieve before chilling. Honestly, I skip this for family, but always do it for company or when I’m putting photos on Pinterest!
Color carefully: Too much food coloring can taste bitter. Start with just a drop or two, and remember the green will deepen as it sits.
Flavor blooms overnight: The Irish cream flavor gets richer after a night in the fridge. Make these the day ahead for parties, and you’ll thank yourself later.
Toppings matter: Don’t skimp on the whipped cream and sprinkles. The texture contrast makes the dessert—plus, it’s just more fun!

My biggest fail? One year, I forgot to whisk the cornstarch slurry smooth, and ended up with weird little blobs in my pudding. Now, I always whisk it twice: once when mixing, once right before adding. Multitasking? While the pudding chills, whip up your toppings and set up your serving cups. That way, when it’s time to serve, it’s all just assembly and fun.

Consistency is key—stick to the measurements, and you’ll nail it every time. And if it’s not perfect? Just call it “rustic Irish pudding” and pile on extra whipped cream. No one will complain, trust me!

Variations & Adaptations

The best part about these Creamy Irish Cream Pudding Cups is how easy they are to customize. Here are some fun ways to make them your own (or adjust for dietary needs):

Non-Alcoholic Version: Swap Irish cream liqueur with Irish cream flavored coffee creamer or 1/4 cup (60 ml) milk + 1 teaspoon instant espresso + 1 teaspoon cocoa powder + 1 teaspoon vanilla. Same flavor, zero booze—kid approved!
Vegan/Dairy-Free: Use coconut milk and coconut cream instead of dairy, and plant-based cream cheese. Top with coconut whipped cream and dairy-free chocolate shavings.
Chocolate Mint Pudding: Add 1/2 teaspoon peppermint extract to the base, and stir in mini chocolate chips. Top with Andes mints for a cool, tingly twist.
Low-Sugar: Use a sugar substitute like monk fruit sweetener or stevia. The cream cheese and Irish cream still give you plenty of flavor.
Seasonal Toppings: In spring, top with fresh berries. For winter, sprinkle with crushed peppermint candy. At Halloween, tint the pudding orange and top with chocolate bats!
Layered Parfaits: Alternate pudding with layers of crushed cookies, brownie chunks, or even caramel sauce for a decadent parfait.

Personally, I love making a “rainbow” version for kids—divide the pudding and tint each batch a different color, then layer in cups. It’s pure joy in dessert form. Allergic to dairy or gluten? Just swap the ingredients as above, and you’ll still get all the creamy, festive fun. Don’t be afraid to experiment—half the joy is in making it your own.

Serving & Storage Suggestions

These pudding cups are best served chilled, straight from the fridge. I like to add the whipped cream and decorations just before serving—otherwise, the toppings can get a little soft. For the prettiest presentation, use clear glass cups or jars so those green layers really pop. Add a sprinkle of gold glitter or a mint leaf for that “wow” factor. If you’re making these for a party, set up a DIY toppings bar and let everyone decorate their own (kids love this!).

To store, cover each pudding cup tightly with plastic wrap (press it right onto the pudding surface to prevent a skin). They’ll keep in the fridge for up to 3 days, though the whipped cream is best added fresh. For make-ahead convenience, prepare the pudding and toppings separately—then assemble just before serving. I don’t recommend freezing, as the texture can get grainy. If you need to transport, use mason jars with screw-on lids. Reheating isn’t necessary, but if your pudding firms up too much, stir in a splash of milk and whisk until smooth. Honestly, the flavors deepen after a day or two—so they’re even better as leftovers (if you have any!).

Nutritional Information & Benefits

Here’s a quick rundown of what you’ll find in a typical serving (about 1/2 cup/120 ml, not including toppings):

Calories: approx. 210
Fat: 10g (from cream, milk, and cream cheese)
Carbohydrates: 26g
Protein: 4g
Sugar: 18g

The benefits? These pudding cups are gluten-free (just check your toppings), and you can make them low-sugar or dairy-free with simple swaps. Calcium from the milk and cream supports healthy bones, while the cocoa adds a touch of antioxidants. Irish cream is the flavor star, but you control the amount. Allergens: contains dairy (milk, cream, cheese) and may contain gluten if you add cookies as toppings. From a wellness perspective, I believe in “treats in moderation”—this dessert is meant to be savored and shared. It’s pure comfort and joy, with a little festive flair.

Conclusion

So there you have it—Creamy St. Patrick’s Irish Cream Pudding Cups that are as easy as they are irresistible. Whether you’re making them for a party, a family night in, or just to brighten up a rainy March afternoon, they’re guaranteed to bring a little Irish cheer (and a lot of smiles). The best part? You can tweak the toppings, swap the flavors, or make them ahead—so there’s no stress, just sweet, creamy comfort. I love this recipe because it reminds me of family traditions, but it’s fresh and fun enough for any celebration.

Don’t be afraid to experiment with your own twists—try new toppings, or serve them in your favorite mugs for a cozy vibe. I’d love to hear how you make them your own! Leave a comment below, share your photos, or tag me on Pinterest with your festive creations. However you serve them, I hope these pudding cups bring a little extra luck and a lot of joy to your St. Patrick’s Day. Cheers, and may the “creamiest” dessert win!

FAQs About Creamy Irish Cream Pudding Cups

Can I make these pudding cups alcohol-free for kids?

Absolutely! Just swap the Irish cream liqueur for Irish cream flavored coffee creamer or use a blend of milk, a bit of instant espresso, cocoa, and vanilla. They’ll taste just as festive—no booze required.

How far in advance can I make Creamy Irish Cream Pudding Cups?

You can make the pudding base up to 2-3 days ahead. Store in the fridge with plastic wrap pressed directly onto the surface. Add whipped cream and toppings just before serving for the best look and texture.

What if I don’t have cream cheese?

No worries—just leave it out, or add an extra tablespoon of heavy cream. The pudding will still be smooth and creamy, just a touch less rich.

Can I use instant pudding mix instead of making it from scratch?

Yes! Prepare the instant vanilla pudding according to the package, then stir in Irish cream and food coloring. It’s a great shortcut when you’re in a hurry.

How do I keep the pudding from forming a skin on top?

Press plastic wrap directly onto the surface of the pudding while it chills. This keeps the top silky smooth (and prevents that weird rubbery layer!).

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