Christmas Trifle
Indulge in chocolate and peppermint flavors with this beautiful layered Christmas trifle, a favorite holiday dessert that feeds a crowd!
Servings: 12
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 9x13 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
Prep ahead of time. 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 the trifle.
Leftovers. 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.
Nutrition
Calories: 300kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 301mg | Potassium: 165mg | Fiber: 1g | Sugar: 35g | Vitamin A: 99IU | Calcium: 77mg | Iron: 3mg