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This Mint Trifle is a delicious, cool, layered dessert made with chocolate cake, mint cream filling, Oreos and Andes!

Trifles are one of the most visually appealing desserts, and they’re great for feeding a crowd. For more trifle flavors, check out Candy Bar Trifle or Angel Food Cake Trifle.

Andes mint trifle in a trifle dish


A Cool, Minty Treat

I LOOOOVE cool desserts in the summer time!! There’s nothing better than eating something sweet and cold on a hot summer day! Wouldn’t you agree??

Along with cool treats I also love trifles! They are so pretty and simple and usually look like a million bucks all layered together. Today’s recipe is a cool, chocolate and mint trifle and I’ll tell you now, it’s as delicious as it looks!

This was another recipe that the kiddos got to help with too, which is always more fun. They loved layering everything together and even helped crush Oreos.

If you’re looking to change things up with a mint-y and chocolate-y cool dessert this summer, I’d definitely try this mint trifle.

Chocolate cake cut into squares to use in mint trifle recipe

How to Make It

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.

FILLING. Make mint filling by whisking together pudding mix and milk in a large bowl. Once combined, add creme de menthe syrup/flavoring, 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.

LAYER. 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, and then Oreos.

TOP. Top with the last of your cool whip and chopped Andes.

CHILL. Chill for at least 1-2 hours before serving.

Chocolate cake squares added to trifle dish

Mint Trifle Recipe Tips

  • Instead of using a box cake mix you can use your favorite chocolate cake recipe or even buy a plain chocolate cake from the local bakery.
  • Be sure that the pudding you buy is INSTANT, otherwise it will not set correctly.
  • Use regular cream or mint oreos. Do not remove the center before crushing them.
  • You can use 1-2 tsp of pure mint or peppermint extract in place of the creme de menthe syrup/flavoring.
  • Make homemade whipped cream instead of using Cool Whip.
  • Brownies are also a great option instead of cake.
Layering the mint trifle in a trifle dish

Making Ahead & Storing

This mint trifle can be made up to 1 day in advance all assembled together. Just cover it and store in the fridge.

If you are wanting to make it more than 1 day in advance I would definitely prepare the cake and filling but store them separately. Then assemble it all together the day it will be served. Don’t prepare it more than 3 days in advance because the filling can become runny. 

Cover and STORE leftovers in the refrigerator for up to 3 days.

Anded mint trifle recipe topped with whipped cream and andes mints

For more minty treats, try:

4.93 from 14 votes

Mint Trifle Recipe

By: Lil’ Luna
This Mint Trifle is a delicious, cool, layered dessert made with chocolate cake, mint cream filling, Oreos and Andes!
Servings: 10
Prep: 10 minutes
Cook: 30 minutes
Cool: 1 hour
Total: 1 hour 40 minutes

Ingredients 

  • 1 box chocolate cake mix plus ingredients on back
  • 6.6 oz vanilla pudding mix or white chocolate pudding mix
  • 3 cups milk
  • 2-3 drops creme de menthe syrup or candy flavoring
  • food coloring
  • 1 small container cool whip divided
  • 1 package oreos
  • 15 andes mints chopped

Instructions 

  • 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.
  • Make mint filling by whisking together pudding mix and milk in a large bowl. Once combined, add creme de menthe syrup/flavoring, 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, and then Oreos.
  • Top with the last of your cool whip and chopped Andes.
  • Chill for at least 1-2 hours before serving.
  • ENJOY!

Nutrition

Calories: 500kcal, Carbohydrates: 92g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 598mg, Potassium: 197mg, Fiber: 1g, Sugar: 60g, Vitamin A: 120IU, Calcium: 118mg, Iron: 5.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe adapted from Betty Crocker



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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15 Comments

  1. Hi! i am looking forward to making for christmas but was wondering if i dont have the creme de menthe syrup or candy flavoring if i could use peppermint extract?
    lmk as soon as you can! thanks so much!!!

    1. I haven’t tried it with peppermint extract, but I imagine it would work great. If you do, you’ll have to let us know how it turns out!