Chocolate Mint Oreo Cookie Trifle features layer after layer of minty chocolaty goodness. Creamy pudding and whipped cream are the perfect contrast for the crunchy cookies and melt in your mouth mints.
My munchkin has been raving about the Copycat Shamrock Shake that I made for her and Chad a few weeks ago.
Although she doesn't indulge in sweets that often I thought it would be fun to make her another shake. But, when I reached in the freezer for the ice cream... It was gone.
Oh no. I don't like making promises and not keeping them.
Being the resourceful mom that I am, I pulled out some of our favorite trifle ingredients; Oreos and pudding. I immediately got started on a minty treat that we would all love.
A layer of cool mint Oreo cookies, topped with chocolate pudding, Andes mints and mint whipped cream was PERFECT!
Honestly I am not usually even a mint lover, but this trifle is AMAZING! Creamy pudding and whipped cream are the perfect contrast for the crunchy Oreo cookies and melt in your mouth Andes mints. You are going to love it too!
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Helpful Tips to make Chocolate Mint Oreo Cookie Trifle:
- If you can't find the mint Oreos, use the regular.
What you will need to make Chocolate Mint Oreo Cookie Trifle:
Enjoy!
With love from our simple kitchen to yours.
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Yield: 4
Chocolate Mint Oreo Cookie Trifle
Chocolate Mint Oreo Cookie Trifle features layer after layer of minty chocolaty goodness. Creamy pudding and whipped cream are the perfect contrast for the crunchy cookies and melt in your mouth mints.
Ingredients
- 12 OREO Cool Mint Cookies, chopped
- 1 (3.9 oz) package no cook JELL-O Chocolate Fudge Pudding
- 2 cups cold milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 teaspoons pure mint extract
- OPTIONAL: 8 drops green food coloring
- 20 Andes Mints, chopped
Instructions
- Beat pudding mix and 2 cups cold milk with an electric mixer (or whisk) for about 2 minutes. Refrigerate until ready to assemble.
- Whip heavy cream using an electric mixer with a whisk attachment until you can see light tracks from the mixer. Add powdered sugar and continue to whip. Add mint and coloring. Mix until whipped cream can hold a peak. (Lift mixer up and there is a tip of cream on the mixer). Refrigerate until ready to assemble.
- Chop Oreos and Andes mints. Set aside.
- Assemble: Add 1/4 of Oreos to the bottom of each trifle dish. Spoon 1/4 of pudding directly on top of Oreos. Reserve a tablespoon of chopped mints. Add ¼ of remaining mints to trifle, directly on top of pudding. Top with whipped cream. Sprinkle with reserved mints.
- Serve and enjoy!
Originally published 3/12/13
Sumber https://www.theslowroasteditalian.com
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