Delicious layers of chocolate peppermint cream, brownies, and candy canes come together for a heavenly holiday dessert.
SERVES: 40
For chocolate peppermint cream layers:
3 cups milk
2 packs instant chocolate pudding (3.4 ounces each)
8 ounces heavy whipping cream
1 teaspoon peppermint extract
For brownie layers:
2 18-ounce boxes brownie mix
For candy cane layers:
24 candy canes (crushed), about 1-1 ½ cups
Make the chocolate cream layer. In a large mixing bowl, whisk together 3 cups of milk (any fat level) and 2 packages of instant chocolate pudding. Set the bowl in the fridge to set. In a separate bowl, using a hand or stand mixer, whip the heavy cream, and peppermint extract together until stiff peaks form. Reserve about 1 cup of whipped cream mixture for topping the trifle.
Add the whipped cream mixture to the chocolate pudding mixture and fold it together using a rubber spatula until well combined. Place the mixture in the fridge until you are ready to assemble the trifle.
Make the brownie layer. Prepare and bake 2 boxes of brownies per package instructions. Allow the brownies to cool to room temperature, then remove them from the pan and cut into 1-inch cubes.
Assemble the trifle. Fill the bottom of a trifle bowl with brownie pieces, then a layer of chocolate cream, then a layer of crushed candy canes. Repeat these steps until you have used all the ingredients, finishing with chocolate cream. (Reserve a small amount of crushed candy canes for topping the trifle.) Top the trifle with the reserved whipped cream mixture, then sprinkle with a final layer of crushed candy canes.
Recipe courtesy of @SweetGirlTreatsMN