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.
Servings per Recipe: 20 servings
Calories per Serving: 286
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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
Calories: 286cal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Sodium: 100mg | Fiber: 1g | Sugar: 26g