1 Chocolate Cake Mix plus 1 tsp Peppermint Extract
1 Large Tub Cool Whip
1 Large Boxes Jell-O Chocolate Pudding
6 c Milk
Crushed Candy Canes
Andes Mints, finely chopped
1 Chocolate Candy Bar
Mix cake mix according to box with the addition of peppermint extract. Follow all box directions and bake in a 9x13 pan. Let cool and then cut into small squares. Crush candy canes in a food processor or place in a large Ziploc and take a hammer to the bag, add crushed candy to Cool Whip. Make pudding according to box directions and chill in fridge until ready.
To assemble the trifle, take a trifle bowl or other pretty glass bowl and place a small amount of pudding on the bottom, next add a layer of cut up chocolate cake. Sprinkle cake layer with chopped Andes mints; next add candy cane Cool Whip. Repeat 3 times or until you are out of ingredients or your trifle bowl is full. I always finish with a layer of Cool Whip. Take the chocolate candy bar and make small curls using a vegetable peeler; I do this over the top of the finished dessert and it makes it look amazing!
Served immediately or refrigerate until ready to eat.
Crush the candy in a food processor
Mix into Cool Whip
Start with a small amount of pudding
Chopped Andes mints
Candy Cane Cool Whip..repeat