Chocolate Peppermint Trifle with Crumbled Brownies
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box (18 oz) fudge brownie mix (plus eggs, oil, and water as required by the box)
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 4 cups cold whole milk
- 1 teaspoon peppermint extract
- 1 container (16 oz) whipped topping, thawed (or 3 cups homemade sweetened whipped cream)
- 1/2 cup crushed candy canes or peppermint candies
- 1/2 cup mini chocolate chips
- Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven according to the brownie mix instructions. Prepare the batter and bake in a square pan. Once finished, let the brownies cool completely. Once cooled, cut or break them into 1-inch bite-sized chunks.
- In a large mixing bowl, whisk together the two packages of instant chocolate pudding mix with the cold milk. Whisk for about two minutes until the mixture begins to thicken. Let it sit for five minutes to set completely.
- In a separate bowl, take the thawed whipped topping and gently fold in the peppermint extract. If you want a pink tint, you can add a tiny drop of red food coloring or some of the fine dust from the crushed candy canes.
- Take a large glass trifle bowl. Place half of the crumbled brownie pieces in the bottom to create an even layer. This provides the sturdy base for your dessert.
- Spread half of the chocolate pudding over the brownies. Top the pudding with half of the peppermint whipped topping. Sprinkle with half of the crushed candy canes and half of the mini chocolate chips.
- Repeat the process with the remaining brownies, pudding, and whipped topping. Finish the top with a generous sprinkle of crushed candy canes and chocolate chips for a festive look.
- Cover the trifle bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the layers to set and the peppermint flavor to infuse through the cream.