Chocolate Fudge Grasshopper Trifle
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Chocolate Fudge Grasshopper Trifle

Course Dessert
Cuisine American
Keyword chocolate-fudge-grasshopper-trifle
Prep Time 30 minutes
Cook Time 25 minutes
Servings 16
Author Melissa Sperka

Ingredients

  • 1 15.25 oz box Chocolate Fudge cake mix, plus ingredients to prepare OR 1 recipe Chocolate Buttermilk Cake
  • 1 1/4 cups Andes Creme de Menthe baking chips divided
  • 2 3.4 oz packages cheesecake flavored instant pudding mix
  • 3 cups whole milk or half & half
  • 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

Instructions

  • Prepare the cake per the package directions for a 9 x 13-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.
  • Using a hand or stand 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.
  • 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..1/3 cubed cake, drizzle with 1/3 melted chocolate, 1/2 pudding filling, 1/4 cup baking bits. Repeat.
  • For the top: Finish with the final 1/3 of cubed cake and drizzle with melted chocolate.
  • Frost with the remaining whipped cream.
  • Sprinkle with baking bits arranging cookies on top, as desired.