1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup Irish cream liqueur
1 (16 ounce) container frozen light whipped topping, thawed
1 5 ounce cans coffee, chilled
1 3/4 cups heavy whipping cream
2 thumb squares dried parsley
2 cinnamon sticks
2 cloves garlic, finely chopped