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.
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. 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 Trifle
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.
Ingredients
- 18.3 oz brownie mix
- 2 eggs, or as called for in brownie directions
- ⅔ cup oil, or as called for in brownie directions
- ¼ cup water, or as called for in brownie directions
- 1 3.4 oz. box white chocolate flavor instant pudding mix
- 1 3.4 oz. box cheesecake flavor instant pudding mix
- 1 16 oz. tub light cool whip, thawed and divided in half
- 1 8 oz. tub 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 (or when ready to prepare trifle), mix together the white chocolate flavor pudding mix and 1 cup of milk in one bowl and the cheesecake flavor 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 ⅓ of the crushed candy canes.
- Next, layer the second ⅓ of brownie squares, then the cream cheese pudding mixture, then another ⅓ of the crushed candy canes.
- Finally, add the last ⅓ 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.
Nutrition per serving
Calories: 286 calCarbohydrates: 35 gProtein: 3 gFat: 15 gSodium: 100 mgFiber: 1 gSugar: 26 g
Mary
Can you make this ahead? How much in advance?
Mary Ann
Hi Mary - I have not made the entire trifle ahead and don't recommend it (the brownie would get soggy), but you can prepare the individual parts the day before and layer them the day you plan to serve it. I have done that and it worked well.
Missy b
Do you cool the pudding mixtures in fridge before putting trifle together?
Mary Ann
Hi Missy - The pudding shouldn't need cooling since you aren't cooking it. You are mixing the dry mix with milk and folding in cool whip.
Melanie
Can you clarify what cream cheese pudding mix is?
Mary Ann
Hi Melanie - when I made this, there was a pudding mix that was a cream cheese flavor available. Cheesecake flavor would be good, or if you can’t find that you could use cookies and cream flavor or double up on white chocolate flavor. Hope this helps!
Melanie
Oh good! I got cheesecake flavor! Thank you!
Mary Ann
Perfect! I've updated the recipe to reflect cheesecake flavor since the other doesn't seem to be available.