Mint Chocolate Trifle Recipes

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THIN MINT TRIFLE

When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.

Provided by Food Network Kitchen

Categories     dessert

Time 10h5m

Yield 8 to 10 servings

Number Of Ingredients 7



Thin Mint Trifle image

Steps:

  • Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
  • Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
  • Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
  • Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.

One 15.25-ounce box devil's food cake mix
9 ounces chocolate-mint cookies, such as Thin Mint® cookies, coarsely chopped
2 cups heavy cream
1/3 cup light corn syrup
1/2 teaspoon pure vanilla extract
2 cups prepared vanilla pudding
1 tablespoon small fresh mint leaves, for serving

MINT CHOCOLATE IRISH CREAM TRIFLE

This dessert was a huge hit at the office potluck. Cannot get any easier to prepare. I like to make this the night prior or the day of so it doesn't get soggy. Most ingredients are available in the sugar free/fat free variety and can be made as individual servings in martini or larger shot glasses.

Provided by Mary Maccario

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 6



Mint Chocolate Irish Cream Trifle image

Steps:

  • 1. Prepare and bake cake according to directions on box, using a greased 13 x 9 pan. Allow cake to cool.
  • 2. In a large bowl, whisk together milk and pudding mix for 3 minutes. (I usually do this the night before to allow mixture to set and thicken.)
  • 3. Cut cake into 1-1/2 inch cubes and arrange in first layer of trifle bowl. Sprinkle cake layer with the Irish Cream. Top with pudding mixture, whipped topping and chopped mint choc candies. NOTE: My trifle bowl only allows 2 layers of each ingredient. There is enough ingredients here to allow for 3 layers.

1 pkg devil's food cake mix
1 1/2 c irish cream liqueur or irish cream non-dairy creamer
3 1/2 c cold milk
2 pkg 3.9 oz each instant chocolate pudding
5 c whipped topping
1 pkg andes mint chocolate candies, chopped roughly

MINT CHOCOLATE TRIFLE

Whipped topping, chocolate pudding mix and mint-chocolate sandwich cookies give this holiday trifle layers and layers of lusciousness.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 18 servings

Number Of Ingredients 9



Mint Chocolate Trifle image

Steps:

  • Reserve 1/2 cup COOL WHIP. Beat cream cheese, sugar, 3 Tbsp. milk, extract and food coloring in medium bowl with mixer until blended. Gently stir in remaining COOL WHIP.
  • Beat pudding mixes and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate.
  • Cut 6 cookies into quarters; crush remaining cookies. Layer half each of the crushed cookies, pudding mixture and cream cheese mixture in clear glass bowl; repeat layers. Top with reserved COOL WHIP and quartered cookies.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup powdered sugar
1 qt. (4 cups) cold milk, divided
1 tsp. peppermint extract
4 drops green food coloring
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, divided

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