Directions

1. Combine milk, pudding mix, and Irish cream in large saucepan over medium heat.
2. Bring mixture to a boil, stirring constantly, then remove from heat.
3. Pour cream filling through a mesh strainer into a shallow half hotel pan; cover with plastic wrap pressed directly onto the surface of the filling.
4. Refrigerate until filling is completely cool and thickened, about 2-4 hours or overnight.