This is a fun and easy St. Patrick’s Day treat. It literally came together in under an hour (most of the time was for cooling). Of course, I could see eating this tasty treat any time of year since I love chocolate and mint together. Okay, who doesn’t really!
I was totally inspired by my friend Dawn’s recipe. Her’s is way more colorful, but we used all natural dyes so that my daughter could enjoy the dish and keep with with green St. Patty’s Day theme. I also took it one step further than she did and made mint pudding…sounds weird until you try it all together…trust me, it works nicely! Use Ande’s Mints (I found pre-chopped ande’s baking chips) or chocolate chips if you need it completely dye free like we did.
I kept it pretty simple, but you could go all out and make everything from scratch. Scratch brownies, scratch pudding, scratch whipped cream, etc…you get the idea. Or make it sure easy, premade brownie bites, premade pudding (though it would be more difficult to color and flavor). Get it?
It’s minty, It’s chocolaty, It’s green, It’s cool and creamy! It might be a PERFECT dessert.
Chocolate Mint Trifle
Ingredients
- 1 brownie recipe (boxed or homemade), made according to instructions
- 1 box instant vanilla pudding
- 2 cups milk*
- 1/2 tsp mint (or peppermint) extract
- green food coloring of choice
- 1/2 cup ande's mints or chocolate chips
Directions
- Prepare brownie recipe according to instructions and cool completely. Cut brownies into bite sized pieces.
- Combine vanilla pudding, milk (*amount according to package), and mint extract. Mix well to combine or use a blender to gently mix. Add food coloring until desired color is reached. Store in refrigerator until brownies are cooled and pudding is set.
- If using whole Ande's mints, roughly chop them.
- In individual serving dishes or a large trifle dish layer pudding, brownie, mints/chips, pudding, whipped cream, and top with additional mints/chips.
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