Brownie Mint Trifle
This Brownie Mint Trifle is a stunning layered dessert made with fudgy brownies, rich chocolate pudding, fluffy mint whipped cream, and crushed Andes mints. Perfect for St. Patrick's Day parties and elegant celebrations.
Equipment
- 9x13-inch baking pan
- large mixing bowls
- hand or stand mixer
- trifle bowl (3-quart or larger)
- spatula or offset spatula
Ingredients
- 1 box (9x13 size) fudgy brownie mix, baked and cooled
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 4 cups cold whole milk
- 3 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1/2-1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 1/2 cups Andes mints, crushed
- 2-3 drops green food coloring (optional)
Instructions
- Bake brownies according to package directions in a 9x13-inch pan, slightly underbaking for extra fudginess. Cool completely, then cut into cubes or rustic chunks.
- Whisk together instant pudding mix and cold milk for 2 minutes until thickened. Refrigerate 15–20 minutes to fully set.
- Beat cold heavy cream until slightly thickened. Add powdered sugar, peppermint extract, vanilla extract, and optional green food coloring. Beat until stiff peaks form.
- Crush Andes mints into coarse pieces using a zip-top bag and rolling pin.
- Layer one-third of brownie pieces into the bottom of a clear trifle bowl.
- Spread one-third of the chocolate pudding evenly over the brownies, reaching the edges.
- Spread one-third of the mint whipped cream over the pudding layer.
- Sprinkle one-third of the crushed Andes mints over the whipped cream.
- Repeat layers two more times, finishing with whipped cream and decorative mint pieces on top.
- Cover tightly and refrigerate at least 4 hours or overnight before serving.
Notes
For best results, assemble at least 4 hours ahead or overnight to allow flavors to meld and brownies to soften. Use very cold heavy cream for stable whipped cream. Do not freeze after assembly.