1 8 oz brick cream cheese, softened
1/2 cup packed brown sugar
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup Bailey's Irish Cream
1 cup cool whip
1. Cream brown sugar and cream cheese with electric mixer.
2. Beat in sour cream, vanilla extract, and Bailey's.
3. Fold in cool whip.
4. Refrigerate at least 2 hours.