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Indulge in chocolate and peppermint flavors with this beautiful layered Christmas trifle, a favorite holiday dessert that feeds a crowd!
Chocolate and Peppermint Goodness!
We are obsessed with this Christmas trifle because we LOVE beautiful layered desserts!
Today’s Christmas trifle is not only delicious, but it’s also fun to make and looks beautiful! With the layers of chocolate cake pieces, Oreos, and peppermint cheesecake filling, it’s hard not to love it!
This trifle requires a few simple steps, but the result is a show-stopper perfect during the holidays (especially Christmas).
For a similar twist try our Peppermint Brownie Trifle.
WHY WE LOVE IT:
- For feeding a crowd. Trifles are perfect for large holiday crowds because this dish makes several servings!
- Pretty enough to eat! While this trifle is simple to prepare, the result is a beautiful dessert that’s also delicious.
- Classic flavor. Peppermint and chocolate complement each other perfectly and are an especially popular pairing in Christmas desserts.
Ingredients
PREP TIME: 10 minutes
COOK TIME: 25 minutes
COOL TIME: 1 hour
- 1 (15.25-ounce) box chocolate cake mix – The ingredients listed on the back typically include water, vegetable oil, and eggs. You can use red velvet or white cake mix, or make a Chocolate Cake from scratch.
- 2 (3.3-ounce) boxes of instant vanilla or white chocolate pudding – The mix must be INSTANT otherwise it will not set correctly.
- 3 cups milk – Whole milk makes a creamier pudding, but 2% will work as well.
- 2-3 drops peppermint flavoring
- pink food coloring
- 8-ounce cool whip, divided – store-bought or Homemade Whipped Cream
- 1 (13.29-ounce) package Oreos – or Peppermint Oreos
- 15 Peppermint Andes, chopped
- optional garnish – crushed candy canes, whole candy canes, peppermint white chocolate Hershey Kisses, or peppermint baking chips
How to Make a Christmas Trifle
- CAKE. Make your chocolate cake according to the instructions on the back. Bake in a 9×13-inch pan.
- Once done, let cool completely and cut into 1-1½ inch squares. Set aside.
- PUDDING. Whisk 2 boxes of instant vanilla pudding mix and 3 cups of milk in a large bowl. Once combined, add 2-3 drops of peppermint flavoring, pink food coloring, and all but 1 cup of your cool whip. Mix well. Set aside.
- OREOS. Add the package of Oreos, do not remove the cream filling, to a gallon bag and crush using a rolling pin or meat mallet.
- ASSEMBLE. Add half of your cake squares to the bottom of the trifle bowl, or large glass bowl. Add half of the pink peppermint mint filling along with half of the crushed Oreos. Add the rest of your cake squares, the remaining peppermint filling, and Oreos. Top with the last of your cool whip and garnish with chopped Andes.
- CHILL. Cool for at least 1-2 hours before serving.
Individual Trifles
Layer the ingredients in single-serve glasses, bowls, or clear plastic 9-oz cups.
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Christmas Trifle
Equipment
- 1 trifle dish
Ingredients
- 1 (15.25-ounce) box chocolate cake mix, plus the ingredients on the back
- 2 (3.3 ounce) boxes instant vanilla pudding, or instant white chocolate pudding
- 3 cups milk
- 2-3 drops peppermint flavoring
- pink food coloring
- 8 ounces cool whip, divided
- 1 (13.29-ounce) package Oreos, or Peppermint Oreos
- 15 Peppermint Andes, chopped
Instructions
- Make chocolate cake according to the instructions on the back. Bake in a 9×13 pan.
- Let cool completely and cut into 1-1½ inch squares. Set aside.
- Whisk the pudding mix and milk in a large bowl. Once combined, add peppermint flavoring, pink food coloring, and all but 1 cup of your cool whip. Mix well. Set aside.
- Add Oreos to a gallon bag and crush. I use a rolling pin to break them up.
- Begin layering your dessert by adding half your cake squares to the bottom. Then add half of your mint filling along with half of the crushed oreos.
- Add the rest of your cake squares, mint filling then Oreos.
- Top with the last of your cool whip and chopped Andes.
- Cool for at least 1-2 hours before serving. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bake the cake, make and refrigerate the pudding, crush the Oreos, and chop the Andes up to 2 days in advance. Store them in separate containers until you’re ready to assemble.
Cover and store in the fridge for 1-2 days. The sponge cake will absorb the moisture from the pudding, but it will still taste delicious.
Will it get soggy if I make it the day before?
It might! I wouldn’t recommend making it too far in advance. However, we have some suggestions in the post on how you can make parts of it ahead of time to make assembly quick and easy on the day you are ready to serve.
So delicious and a showstopper!
Yummy festive treat!