Looking for a delicious Christmas dessert to grace your table? Look no further — this fantastic chocolate and mint trifle is perfect for a sweet finish to a large meal. Because it is made with tiny bite-sized portions of brownies mixed in with fluffy pudding and whipped cream, it is light enough that your guests will enjoy it without feeling overly full. Look for this yummy trifle in our Busy Mom Menu Christmas dinner menu plan to be published this month.
To make beautiful layers, pipe the pudding mixture layers with an icing decorating bag, or if you don’t have one simply use a baggie with the corner cut out (here’s a great idea for getting all of the mixture out of the baggie). If you can’t find the specified flavors of pudding, feel free to adapt the recipe to use other flavors. Chocolate, Oreo, or vanilla would be good with the mint.
Peppermint Brownie TriflePrint
- 1 (18.3 oz.- 9×13″ size) brownie mix
- Eggs as called for in brownie instructions
- Oil as called for in brownie instructions
- Water as called for in brownie instructions
- 1 small (3.4 oz.) box white chocolate pudding mix
- 1 small (3.4 oz.) box cream cheese pudding mix
- 1 (16 oz.) light cool whip, thawed and divided in half
- 1 (8 oz.) light cool whip, thawed
- 2 cups skim milk
- 1 box candy canes, crushed
- 1 (8.5 oz.) bag Andes mints, broken into pieces
Prepare brownies according to the package directions, adding half of the crushed Andes mints to the batter before baking. Remove brownies from oven and allow to cool completely. While brownies are cooling, mix together the white chocolate pudding mix and 1 cup of milk in one bowl and the cream cheese pudding mix and 1 cup of milk in another bowl. Fold in 8 oz. of cool whip into each pudding mixture. Once brownies are cooled, cut into small squares. Using one third of the brownie squares, make a brownie layer in the bottom of the trifle dish. Next, spread the white chocolate pudding mixture, followed by a layer of 1/3 of the crushed candy canes. Next, layer the second 1/3 of brownie squares, then the cream cheese pudding mixture, then another 1/3 of the crushed candy canes. Finally, add the last 1/3 of the brownie squares and 8 oz. frozen whipped topping. Store in the refrigerator until ready to serve. Just before serving, top with the remaining crushed candy canes and crushed Andes mints.
Keywords: peppermint trifle, christmas trifle