Brownie Mint Trifle
This Brownie Mint Trifle is a stunning St. Patrick’s Day dessert layered with fudgy brownie cubes, creamy mint pudding, fluffy whipped cream, and crushed Andes mints. Easy to assemble and perfect for making ahead, this crowd-pleasing trifle is ideal for potlucks and holiday gatherings.
Servings: 14 servings
Calories: 410kcal
Cost: 2
Equipment
- 9x13-inch baking pan
- large mixing bowls
- electric mixer
- trifle bowl (3-4 quart)
- whisk
- rubber spatula
Ingredients
- 1 9x13-inch pan fudgy brownies, baked and cooled
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups whole milk
- 1/2-1 tsp peppermint extract
- 4-6 drops green gel food coloring
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2-2 cups Andes mints, chopped
- 2 tbsp chocolate shavings or cocoa powder (optional garnish)
Instructions
- Bake brownies in a 9x13-inch pan according to directions. Cool completely and cut into 1-inch cubes.
- Whisk instant pudding mix with whole milk for 2 minutes until thickened.
- Stir in peppermint extract and green food coloring until mint-flavored and pale green. Refrigerate 30 minutes to set.
- Beat heavy cream until thickened. Add powdered sugar and vanilla extract, beating until stiff peaks form.
- Coarsely chop Andes mints and reserve some for garnish.
- Layer one-third of brownie cubes in bottom of trifle bowl.
- Spread one-third of mint pudding over brownies.
- Spread one-third of whipped cream over pudding and sprinkle with chopped Andes mints.
- Repeat layers two more times, ending with whipped cream on top.
- Garnish with reserved Andes mints and optional chocolate shavings. Refrigerate at least 4 hours before serving.
Notes
Use slightly fudgy brownies for best texture. Chill at least 4 hours or overnight for flavors to meld. Do not freeze assembled trifle as whipped cream and pudding layers may separate. Store covered in refrigerator up to 4 days.