Mint Trifle

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.

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.

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.

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.

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.

For more minty treats, try:

• Mint Chocolate Chip Cookies
• Oreo Mint Candy Cups
• Mint Hot Chocolate
• Frozen Grasshopper Squares
• Mint Brownies
• Andes Mint Cookies

Save This Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

4.94 from 15 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 mins

Cook: 30 minutes mins

Cool: 1 hour hr

Total: 1 hour hr 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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

Save This Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Email *

Save

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

Making this recipe? Tag us!

Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Betty Crocker.