For those of us who are baking challenged, this is not an easy time of year. But, I have a secret weapon even more powerful than any rifle…the trifle. This Mint Chocolate Trifle is festive to behold, delicious to digest, and so easy a monkey could make it.
All you need is:
Brownie Mix (and eggs, oil, whatever said mix requires)
Andes Crème de Menthe candies
8 oz. Cream Cheese (room temperature)
2 packages White Chocolate Pudding
Hard Peppermint (sticks, canes, or mints will do)
Preheat oven to 350 degrees.
Make brownie batter.
Melt 13 Andes candies in a microwave safe bowl for one minute.
Pour into batter.
Bake per instructions on box.
Eat one brownie while hot to ensure quality, and then let the rest cool.
Make pudding per package directions.
Mix pudding with 8 oz. cream cheese.
Take out all of your holiday frustrations on the peppermint by crushing approximately ½ cup with a hammer.
Mix peppermint into pudding.
Break apart cooled brownies into bite-sized pieces.
Layer brownies, pudding, brownies, pudding into Trifle Dish.
*If you don’t have a Trifle Dish, I suggest buying one. They are inexpensive, and I swear you’ll feel more sophisticated by just knowing you have one in the cupboard. But, you can use any clear glass bowl or vessel.*
Top with whipped cream and decorate with candy canes and Andes candies.
Congratulations! You have captured Christmas in a bowl. Prepare to witness the wonder.
WARNING: Transporting a trifle is a two person job. You need a driver and a carrier. I found out this the hard way today when I tried to drive while holding the above trifle between my knees. It was neither pretty nor safe.
the bourbonistA, Promoting Debauchery and stamping out political-correctness one blog at a time.