St. Patrick’s Day Dessert: Mini Chocolate Mint Trifles
Happy St. Patrick’s Day Everyone!
I hope you all had a wonderful weekend. We had beautiful weather here, so it was nice enjoying the outdoors!
Today we are participating in the Lucky Recipe Linkup again, but this time we are sharing the recipe of the blogger that we were paired up with. I was so excited to be paired up with Jilly from My Outside Voice. Her Chocolate Mint Trifle looked divine and my husband loves brownies and pudding, so I knew he’d enjoy this dessert. Also, be sure to check out Ashley’s blog Words About Waverly; she was paired up with us to make the St. Patrick’s Day recipe we shared with you last week. Ashley made adorable Fruity Pebbles Krispy Treats in the shape of shamrocks. I will definitely be giving those a try!
I altered Jilly’s recipe just a bit, using ingredients that I had on hand. I didn’t have mint extract, mint baking chips or Andes mints, so I substituted with chocolate thin mints that I had in my cupboard. I think it adds just the perfect amount of mint and I didn’t have to go to the store! Jilly used a large trifle dish and was serving to a larger group. I made enough to only serve 4 since it would just be my husband and I eating it (perfect for 2 nights of dessert!) and used small individual serving trifle dishes which worked perfectly.
- 1 box (19.5 oz) brownie mix, prepared according to directions baked in 9×13 pan
- 1 small box (3.9 oz) instant chocolate pudding
- 2 cups cold milk
- 2 cups frozen whipped topping, thawed
- green food coloring
- 8 chocolate mint cookies, crushed
Cool brownies and cut into 1/2 inch cubes. Whip chocolate pudding mix with milk for two minutes. In a separate bowl, mix 2 cups whipped topping with 5 drops of green food coloring (add more for deeper color). Place a single layer of brownies on the bottom of each trifle dish. Add 2 spoons of pudding to each dish, spreading mixture towards the edges of the trifle dish. Carefully cover the pudding layer with whipped topping, making sure not to mix the layers together. Sprinkle crushed chocolate mint cookies. Cover with plastic wrap and refrigerate until serving. Finish with a dollop of whipped topping to each dish.
Tried and True Tips:
- Cut brownies with a plastic knife, they come out a lot cleaner.
- Prepare the brownies the day prior, it will save you time the day you plan to serve and you don’t have to wait for them to cool!
Thanks for the bloggers who hosted the linkup party. It was so much fun trying new recipes and discovering new blogs!