Christmas Trifles Chocolate + Mint

Christmas Trifles Chocolate + Mint


This layered Christmas bauble is made with chocolate cake slices, Oreos, mint pudding and mint Andes. Perfect for your holiday party!

Trivia is the perfect dessert to feed those holiday crowds because one dish makes several servings! You can also try our mint chocolate cake or candy bar cake for your next big party.

Chocolate and Mints!

I guess I’m a little obsessed with the little things, mostly because I love layered desserts! They’re so fun to make and usually look so pretty, you’ll hardly want to eat them.fortunately i said almost, and most people are willing to indulge directly in these delicious desserts.

I made a grasshopper trifle a few years ago and it turned out to be a hit, so I thought I’d make a mint version for the Christmas trifle.

This little thing is a delicious combination of chocolate cake slices, Oreos, peppermint cheesecake filling, and peppermint Andes. If you love chocolate and mint flavors as much as I do, then you will love this dessert. It takes time to make, but it’s still easy and great for an upcoming holiday party.

We all know that with so many family gatherings centering around food this time of year, this Christmas gadget is perfect if you want to try new recipes. It was delicious and full of chocolate + mint goodness. 🙂

How to Make Christmas Baubles

cake. Start by making the brownies in a 9×13 pan according to the directions on the back. When done, let cool completely, then cut into 1 – 1.5 inch squares. shelved.

pudding. Make the mint filling by whisking the pudding mixture and milk in a large bowl. Once blended, add mint seasoning, pink food coloring, and everything except 1 cup Cool Whip. Stir well. shelved.

Oreo. Add Oreos to a gallon bag and crush. I used a rolling pin to separate them.

gather. If your cake has a square bottom, add half to start layering your dessert. Then add half the mint filling and half the crushed Oreos. Add the remaining cake squares, mint filling, then the Oreos. Top with the last cool whip and chopped Andes.

chill. Cool for at least 1-2 hours before serving.

Variety: You can easily decide to provide these individually. Simply place the ingredients in a single serving glass or bowl. Clear plastic 9 oz cups are perfect for personal chores. You can also easily change some elements of the dessert:

  • Substitute chocolate cake for sponge cake.
  • Add red and green M&M’s
  • Use crushed lollipops or even decorate with whole lollipops
  • Added Peppermint White Chocolate Hershey’s Kiss
  • Use Mint Baked Chips

Make ahead and store leftovers

Do it in advance: I don’t recommend making the cake too early because the pudding mixture will cause the square cake to get soggy. However, you can make different components ahead of time:

  • Cakes: Make up to 2 days in advance and store in Ziploc.
  • Pudding: Make 1-2 days ahead and store in an airtight container in the refrigerator. Give it a good stir before layering.
  • Mash and mint Oreos 1-2 days in advance and keep in separate airtight containers.

leftovers: Cover the lid and store in the refrigerator for a few days. The cake will be a little soggy, but it’s still delicious.

For more mint recipes, check out:

Course dessert

American food

Prep time 10 minutes

Cook Time 25 minutes

Chill for 1 hour

Total time 1 hour 35 minutes

Serving Size 12

300 calories

by Lil’ Luna

  • Chocolate cake mix plus other ingredients from the box
  • 2 boxes vanilla or white chocolate pudding (3.3 oz box)
  • 3 cups milk
  • 2-3 drops mint seasoning
  • Small container of cool whip
  • 1 package Oreo or Mint Oreos
  • 15 mint Andes chopped
  • Start by making the brownies in a 9×13 pan according to the instructions on the back.

  • When done, let cool completely, then cut into 1 – 1.5 inch squares. shelved.

  • Make the mint filling by whisking the pudding mixture and milk in a large bowl. Once blended, add mint seasoning, pink food coloring, and everything except 1 cup Cool Whip. Stir well. shelved.

  • Add Oreos to a gallon bag and crush. I used a rolling pin to separate them.

  • Start the layered dessert by adding half of the cake squares to the bottom. Then add half the mint filling and half the crushed Oreos.

  • Add the remaining cake squares, mint filling, then the Oreos.

  • Top with the last cool whip and chopped Andes.

  • Cool for at least 1-2 hours before serving. Please enjoy!

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