Home » Desserts » Chocolate Fudge Grasshopper Trifle

Chocolate Fudge Grasshopper Trifle

Fans of the combination of chocolate and mint will love this stunning Chocolate Fudge Grasshopper Trifle. It features layers of chocolate cake drizzled with chocolate ganache and a sprinkle of Andes creme de menthe baking bits. It’s then topped with a dreamy mint pudding layer. It’s not only delicious, but it’s pretty enough to be the star of your dessert table.

Chocolate Fudge Grasshopper Trifle


Easy Chocolate Fudge Grasshopper Trifle Recipe

One of my all-time favorite indulgences is to enjoy an Andes mint or two. That love inspired this fudgy mint trifle. It begins with a boxed chocolate fudge cake mix so cooks of all skill levels can make it with ease. How to make Fudgy Grasshopper Trifle: (Scroll down for full printable recipe.)

  • Cake: Prepare the cake per the package directions using a 13 x 9-inch cake pan. This is one recipe where you follow the package for the amount of water, oil and eggs you’ll need.
  • To take it up a level, mix 1/2 cup of Andes Creme de Menthe baking chips into the batter by hand. Bake according to the package directions and cool completely. Once cooled, cube.
  • Pudding: Using an electric mixer whip together the instant pudding mix, milk and 1 tsp peppermint flavoring until thickened but still pourable. Taste and adjust the mint flavor to your taste.
  • Add a few drops of green food coloring. Whip until combined adjusting the color, adding more as needed. By hand fold in 1/3 of the whipped topping. Cool Whip or similar works.
  • Chocolate: In a small microwave safe bowl, melt together the chocolate chips and cream until completely smooth.
  • Assemble: In the bottom of a large trifle bowl or large glass bowl layer in this order: 1/3 cubed cake, drizzle with 1/3 melted chocolate, 1/2 pudding filling, sprinkle with 1/4 cup baking bits. Repeat layers.
  • Final Layer: Finish the top with the final 1/3 of cubed cake and drizzle with melted chocolate.
  • Decorate: Frost with the remaining whipped cream. Sprinkle with reserved 1/4 cup Andes Creme de Menthe baking bits arranging cookies on top, as desired.
Chocolate Fudge Grasshopper Trifle

How to Make the Best Chocolate Fudge Grasshopper Trifle Recipe

My love of that chocolate-mint flavor combination and dessert trifles culminate in this edible centerpiece sure to be the talk of your next dessert soiree. Whether it’s the holiday season, a special wedding or baby shower or a casual gathering with family and friends, a trifle will turn any event into something special.

  • Ingredients you’ll need to make homemade Chocolate Grasshopper Trifle: One box chocolate fudge cake mix plus ingredients to prepare (oil, water, eggs), Andes Creme de Menthe baking chips, two boxes cheesecake flavored instant pudding mix, whole milk, mint or peppermint extract, green food coloring, whipped topping, milk chocolate chips and heavy cream to make the ganache and thin Oreo Mint cookies or similar for garnishing.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, a 13 x 9 inch baking pan to bake the cake, measuring cups and spoons, a rubber spatula, a large bowl, a small bowl and a large 4 quart or larger trifle bowl or glass bowl.
  • You can find Andes baking bits on the baking aisle with the other baking chips.
  • You can use Cool Whip or a private store brand of whipped topping that you enjoy. Fresh whipped cream can be used but it’s not as stable as whipped topping.
  • Trifles are all about layers. So this recipe begins with cubed chocolate cake, topped with mint flavored cheesecake pudding, a drizzle of warm chocolate and creme de menthe baking bits. Repeat the layers ending with whipped cream. Decorate the top with cookies, whipped topping and baking bits however you like. I used a jumbo open star tip to pipe stars on top.
  • When choosing trifle bowls I always recommend going bigger rather than smaller. If you don’t fill it to the top it’s still beautiful. However, if you have more ingredients than will fit into the bowl, it’s a disaster.
  • If you’re unable to find Andes Creme de Menthe baking bits, you can use your favorite chopped mint chocolate candy bars or mint patties.
  • Store Chocolate Fudge Grasshopper Trifle chilled in the refrigerator for up to 4 days.
Chocolate Fudge Grasshopper Trifle

More Easy Trifle Recipes to Make

If you’re a fan of trifles as I am I’ve got many options for you to consider. More delicious trifle recipes you may also like to try:

Chocolate Fudge Grasshopper Trifle

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

Chocolate Fudge Grasshopper Trifle

Prep Time30 minutes
Cook Time25 minutes
Chill time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: chocolate-fudge-grasshopper-trifle
Servings: 16 servings
Calories: 490kcal
Author: Melissa Sperka

Ingredients

  • 1 15.25 oz box Chocolate Fudge cake mix plus eggs, oil and water to prepare
  • 1 1/4 cups Andes Creme de Menthe baking chips divided
  • 2 3.4 oz boxes cheesecake flavored instant pudding mix
  • 3 cups whole milk
  • 1-2 tsp pure Mint or Peppermint extract
  • Green food coloring
  • 1 16 oz whipped topping, thawed and divided
  • 1 cup milk chocolate chips
  • 1/2 cup heavy cream
  • 16 Mint flavored Thin Oreo Cookies for garnishing optional

Instructions

  • Cake: Prepare the cake per the package directions for a 13 x 9-inch cake pan using the amount of water, oil and eggs as directed.
  • Mix 1/2 cup Andes Creme de Menthe baking chips into the batter by hand. Bake accordingly and cool. Cut into bite-size cubes.
  • Pudding: Using an electric mixer whip together the pudding mix, milk and 1 tsp peppermint flavoring until thickened but still pourable. Adjust the mint flavor to your taste.
  • Add a few drops of green food coloring. Whip until combined adjusting the color, as needed. Gently fold in 1/3 of the whipped topping by hand.
  • Chocolate: In a small microwave safe bowl, melt together the chocolate chips and cream. Melt in 20-30 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool slightly.
  • Assemble: In the bottom of a large trifle bowl or large glass bowl layer in this order..1/3 cubed cake, drizzle with 1/3 melted chocolate, 1/2 pudding filling, 1/4 cup baking bits. Repeat layers.
  • Final Layer: Finish the top with the final 1/3 of cubed cake and drizzle with melted chocolate.
  • Decorate: Frost with the remaining whipped cream. Sprinkle with reserved 1/4 cup Andes Creme de Menthe baking bits arranging cookies on top, as desired.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 39g | Protein: 4g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 215mg | Potassium: 66mg | Fiber: 1g | Sugar: 43g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

13 Comments

  1. I would love to make this. Your ingredients say mint extract and the directions say peppermint extract. Could you let me know which one is correct? Thanks! Can’t wait!

    1. Hi Danielle, I didn’t mean to confuse. Either one will work, depending on what you can find in your grocery store.

  2. This was SO GOOD. Easy enough to make. And beautiful.
    Thank you for this one! ( And all the others, I love this site! )

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating