So my oven broke last week just in time for St. Patrick’s Day. I know what you’re thinking perfect timing. But after over analyzing my failed ombre cake this weekend I decided not to let it get to me. I decided to follow the advice of two of the wisest guys I know and just let it go.
Frozen by Jake and Owen from Sarah Murphy on Vimeo.
And then I decided to make a trifle.
The best part about this trifle is you don’t have to use your oven to make it. Ideally I would have baked the brownies included in it but when I’m layering one million decadent desserts in a dish to serve as one mega decadent dessert, my need for homemade ingredients goes out the window.
Mint Chocolate Trifle
- 2 C Oreos, crushed
- 1 C Andes mints, chopped
- 1 package instant vanilla pudding
- cool whip
In a large bowl, whip milk into vanilla pudding mix until combined. Add a few drops of green food coloring. Place in fridge to set up.
Once you are ready to build the trifle, begin with a layer of brownies on the bottom of the dish.
Combine half of cool whip into pudding mixture. Add half of pudding on top of brownies. Add a layer of cool whip. Top with half of Oreo and Andes mint mixture. Repeat.
Try to avoid eating within two hours of running.
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