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Layored peppermint trifle with serving spoon and Christmas decorations

Peppermint Brownie Trifle


  • Author: Mary Ann
Scale

Ingredients

  • 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

Instructions

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