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.

Easy Chocolate Fudge Grasshopper Trifle Recipe

One of my all-time favorite indulgences is to enjoy an Andes mint or two, after dinner.  It' not something I do everyday but I could without even blinking.  There's just something about that creamy layer of mint sandwiched between smooth chocolate that melts in your mouth like manna from heaven. If eating Andes mints is wrong I don't wanna be right.

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.
• How do you make Grasshopper Trifle? 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.
• 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.

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:

• This caramel lovers Pecan Praline Caramel Trifle is rich and decadent.
• No worries about melting ice cream when you serve this Banana Split Trifle.
• Don't wait until your birthday to have cake this Birthday Cake Funfetti Trifle is ready for a party any time of year.
• Easy Blueberry Cheesecake Trifle is a cinch to make!
• My recipe for Outrageous Lemon Lovers Trifle is a viral Pinterest sensation.
• Boston Cream Doughnut Trifle features layers doughnuts, vanilla custard and chocolate for an easy treat anyone can make.
• Easy Homemade Thin Mints from Averie Cooks.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• Trifle Bowl

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Chocolate Fudge Grasshopper Trifle

Prep Time30 minutes mins

Cook Time25 minutes mins

Chill time4 hours hrs

Total Time4 hours hrs 55 minutes mins

Course: Dessert

Cuisine: American

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 ¼ cups Andes Creme de Menthe baking chips divided
• 2 3.4 oz boxes cheesecake flavored instant pudding mix
• 3 cups whole milk
• 1-2 teaspoon pure Mint or Peppermint extract
• Green food coloring
• 1 16 oz whipped topping, thawed and divided
• 1 cup milk chocolate chips
• ½ cup heavy cream
• 16 Mint flavored Thin Oreo Cookies for garnishing optional

Cook ModePrevent your screen from going dark

Instructions

• 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 ½ cup Andes Creme de Menthe baking chips into the batter by hand. Bake accordingly and cool. Cut into bite-size cubes.
• Using a hand or stand mixer whip together the pudding mix, milk and 1 teaspoon 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 ⅓ of the whipped topping by hand.
• In a 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.
• To assemble: In the bottom of a large trifle bowl or large glass bowl layer in this order..⅓ cubed cake, drizzle with ⅓ melted chocolate, ½ pudding filling, ¼ cup baking bits. Repeat.
• For the top: Finish with the final ⅓ of cubed cake and drizzle with melted chocolate.
• Frost with the remaining whipped cream. Sprinkle with reserved ¼ 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

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