pistachio pudding with a sprig of mint
coffee with a drop of Baileys...

How about Grasshopper pie?

Yea, found grasshopper pie without alcohol.

1-1/2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
2-3/4 cups whipped topping, divided
1 package (4.67 ounces) mint Andes candies, chopped, divided
1 chocolate crumb crust (9 inches)
1/4 teaspoon mint extract
2 drops green food coloring, optional

And one WITH alcohol

1 (9 inch) prepared chocolate cookie crumb crust 1/2 cup evaporated milk 32 large marshmallows 6 tablespoons creme de menthe liqueur 1/4 cup white creme de cacao 1 1/2 cups heavy whipping cream 2 drops green food coloring (optional) 1/8 cup grated semisweet chocolate (optional) 1/4 cup crushed peppermint hard candies (optional)
Directions
In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

Directions

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Irish coffee with Irish whiskey and whipped cream.

Haven't a clue as to a dessert though.

Or pistachio ice cream. There is also green tea ice cream, but that leans towards an Asian meal, doesn't it? But it's green!

Boston Cream Pie

If you are not familiar with this. It is condidered Irish. It's a two layer yellow cake with vanilla pudding between the layers, then it is topped with deep chocolate frosting that is dripping down the sides.
You can find a recipe at All-Recipes

Irish Trifle is a good dessert.

BTW- Coston Cream Pie is known as a dessert created in Boston - I'll include a link.

Pat

Here is a link that might be useful: Boston Cream Pie

That should be Boston Cream Pie....

Here are some links to Irish Trifle.

Here is a link that might be useful: Trifle Recipes

Grasshopper Fudge Cake?

GRASSHOPPER FUDGE CAKE

1 box Betty Crocker SuperMoist white cake mix
1-1/4 cups water
1/3 cup vegetable oil
2 tsp. mint extract
3 egg whites
12 drops green food color

2 jars (16 oz. each) hot fudge topping

1 container (8 oz.) Cool Whip, thawed
5 drops yellow food coloring
Thin rectangular creme de menthe chocolate canies, unwrapped and cut into pieces, if desired (Andes brand suggested)

Heat oven to 350 degrees F. for shiny metal or glass pan (or 325 degrees for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour.

Make cake mix as directed on box, using water, oil, 1-1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, repeat cutting for swirled design.

Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store in refrigerator. Makes 15 servings.

Note: You can warm the foil-wrapped mints in your hands for a moment or two to make cutting them easier.

Bread pudding with (Irish) whiskey sauce. Yuuummm

~*~IRISH CREAM BUNDT CAKE~*~

1 c. chopped pecans (optional)
1 (18.25 oz.) pkg. yellow cake mix
1 (3.4 oz.)pkg. instant vanilla pudding mix
4 eggs
1/4 c. water
1/2 c. vegetable oil
3/4 c. Irish cream liqueur
1/2 c. butter
1/4 c. water
1 c. sugar
1/4 c. Irish cream liqueur

Preheat oven to 325F. Grease and flour a 10" Bundt pan. Sprinkle chopped nuts evenly over bottom of pan (optional).

In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 c. water, 1/2 c. oil and 3/4 c. liqueur.

Beat for 5 minutes at high speed. Pour batter over nuts in pan.

Bake for 60 minutes or until cake tests clean. Cool for 10 minutes in pan, then invert onto serving dish.

Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze, repeat until all glaze is used up.

To Make the Glaze:

In a saucepan, combine butter, 1/4 c. water and 1 c. sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly.

Remove from heat and stir in 1/4 c. Irish cream.

Enjoy!

~~Irish Bread Pudding with Caramel-Whiskey~~

Bread Pudding:
1/4 cup light butter, melted
1 10-ounce French baguette, cut into 1-inch-thick slice s
½ cup raisins
1/4 cup Irish whiskey or apple juice
1 3/4 cups 1 percent milk
1 cup plus 1 tablespoon granulated sugar (divided)
1 tablespoon vanilla
1 12-ounce can evaporated nonfat milk
2 eggs, lightly beaten
1 teaspoon ground cinnamon

Caramel-Whiskey Sugar:
1½ cups granulated sugar
2/3 cup water
1/4 cup light butter
1/4 cup light cream cheese (2 ounces)
1/4 cup Irish whiskey*
1/4 cup 1 percent milk

To Make Bread Pudding:
Preheat oven to 350 degrees. Brush melted butter on one side of bread slices, and place bread, buttered sides up, on a baking sheet. Bake for 10 minutes or until lightly toasted. Cut bread into ½-inch cubes and set aside. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain). Combine 1 percent milk, 1 cup sugar, vanilla, evaporated nonfat milk and eggs in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressingly gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13-by-9-inch baking dish coated with nonstick cooking spray. Combine remaining 1 tablespoon sugar and t he cinnamon; sprinkle over pudding. Bake at 350 degrees for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

To Make Sauce;
Combine sugar and water in a small heavy saucepan over medium high heat; cook until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whisky and milk. Make 1½ cups.
* Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired. Serves 12

~*~Creme De Menthe Cheesecake~*~

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup granulated sugar

1/2 tsp. vanilla

2 eggs

4 tsp. green creme de menthe

1 OREO Pie Crust (6 oz.)

2 tsp. green cake decorating crystals or colored sugar

PREHEAT oven to 350*. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in creme de menthe.

POUR into crust.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Sprinkle with decorating crystals just before serving. Store leftover cheesecake in refrigerator.