13.4 oz. box white chocolate flavor instant pudding mix
13.4 oz. box cheesecake flavor instant pudding mix
116 oz. tub light cool whip, thawed and divided in half
18 oz. tub light cool whip, thawed
1box candy canes, crushed
18.5 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 (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.