This layered Christmas trifle is made with chocolate cake pieces, Oreos, peppermint pudding and Peppermint Andes. It’s perfect for your holiday get together!
Trifles are the perfect dessert for feeding those large holiday crowds because one dish makes several servings! You could also try our Peppermint Brownie Trifle, or Candy Bar Trifle for your next big gathering.
Chocolate and Peppermint Goodness!
I think I’m slightly obsessed with trifles and mostly because I LOVE layered desserts! They are so fun to make and usually look so pretty that you almost don’t want to eat them. Fortunately, I said almost, and most people are willing to dive right in with these delicious desserts.
A few years ago, I made a Grasshopper Trifle that ended up being a hit, so I thought I would make a peppermint version for a Christmas Trifle.
This trifle is a delicious combo of chocolate cake pieces, Oreos, peppermint cheesecake filling, and Peppermint Andes. If you’re like me and love the chocolate and peppermint flavor combo, then you’ll enjoy this dessert. It takes time to make, but it is still simple and great for upcoming holiday gatherings.
We all know that so many family gatherings this time of year center around food, and if you’re looking to try a new recipe, this Christmas trifle is perfect. It’s tasty and filled with so much chocolate + peppermint goodness. 🙂
How to Make a Christmas Trifle
CAKE. Begin by making your chocolate cake according to instructions on back in a 9×13 pan. Once done, let cool completely and then cut into 1 – 1½ inch squares. Set aside.
PUDDING. Make peppermint filling by whisking together 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.
OREOS. Add Oreos to a gallon bag and crush. I use a rolling pin to break them up.
ASSEMBLE. Begin layering your dessert by adding half if 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.
CHILL. Cool for at least 1-2 hours before serving.
Variations: You can easily decide to serve these individually. Simply layer the ingredients in single serve glasses or bowls. Clear plastic 9 oz cups are perfect for individual trifles. You can also easily change some of the elements of the dessert:
- use brownie squares instead of sponge cake.
- Add red and green M&M’s
- Use crushed candy canes or even decorate with whole candy canes
- Add peppermint white chocolate hershey Kisses
- Use peppermint baking chips
Making Ahead & Storing Leftovers
Make ahead of time: I would not recommend making the finished trifle too far in advance as the pudding mixture can cause the cake squared to get soggy. However, you can make the different components ahead of time:
- Cake: Make up to 2 days in advance and store in a Ziploc.
- Pudding: Make 1-2 days in advance and store in an airtight container in the fridge. Give it a good stir before layering.
- Crush the oreos and chop the peppermints 1-2 days in advance, keep in separate air airtight containers.
Leftovers: Cover and store in the fridge for a couple of days. The cake will get a bit soggy but it will still be delicious to snack on.
For more Peppermint recipes, check out:
- Peppermint Chocolate Truffles
- Peppermint Ice Cream
- Oreo Peppermint Bark
- Peppermint Chocolate Delight
- Peppermint Fluff
Christmas Trifle Recipe
- Chocolate cake mix Plus the additional ingredients on the box
- 2 boxes vanilla or white chocolate pudding (3.3 oz boxes)
- 3 cups milk
- 2-3 drops peppermint flavoring
- small container cool whip divided
- 1 package Oreos or Peppermint Oreos
- 15 peppermint Andes chopped
- Begin by making your chocolate cake according to instructions on back in a 9x13 pan.
- Once done, let cool completely and then cut into 1 - 1½ inch squares. Set aside.
- Make peppermint filling by whisking together 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!