Ingredients
1 (10.75 ounce) package frozen prepared pound cake, thawed and cut into 9 slices
3/4 cup strong brewed coffee
3/4 cup white sugar
1/3 cup Bailey’s Irish Cream
1/4 cup chocolate syrup
1 (8 ounce) package cream cheese
2 cups heavy whipping cream
1/4 cup crushed Heath Bar
Directions
1. Arrange cake slices on bottom of a rectangular 11×7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup, Baileys Irish Cream, and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add whipping cream; beat on medium speed until light and fluffy. Spread over cake and sprinkle with crushed Heath bar candy.
3. Cover and refrigerate for at least 1 hour, but no more than 24 hours to set dessert and blend flavors.