Thursday, December 15, 2011

Chocolate Peppermint Trifle

There are certain times when you should go all out when making a dessert and then there are times when cutting corners is a very good thing. I always think that if you can save time and still come up with an amazing dessert you should go for it. This Chocolate Peppermint Trifle is the perfect example of using mixes instead of made from scratch in order to save time....and who doesn't like to save time during the holidays? I'm bringing this to a PTSA holiday party and I can't wait to see the ladies dig into this yummy dessert.

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
Add cake
Chopped Andes mints
Candy Cane Cool Whip..repeat


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