Chocolate Mint Oreo Cookie Trifle features layer after layer of minty chocolaty goodness. Creamy pudding and whipped cream are the perfect contrast for the crunchy cookies and melt in your mouth mints.
My munchkin has been raving about the Copycat Shamrock Shake that I made for her and Chad a few weeks ago. Although she doesn't indulge in sweets that often I thought it would be fun to make her another shake. But, when I reached in the freezer for the ice cream... It was gone. Oh no. I don't like making promises and not keeping them.
Being the resourceful mom that I am, I pulled out some of our favorite trifle ingredients; Oreos and pudding. I immediately got started on a minty treat that we would all love.
A layer of cool mint Oreo cookies, topped with chocolate pudding, Andes mints and mint whipped cream was PERFECT! Honestly I am not usually even a mint lover, but this trifle is AMAZING! Creamy pudding and whipped cream are the perfect contrast for the crunchy Oreo cookies and melt in your mouth Andes mints. You are going to love it too!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Chocolate Mint Oreo Cookie Trifle
12 OREO Cool Mint Cookies, chopped
1 (3.9 oz) package JELL-O Chocolate Fudge Pudding
2 cups cold milk
2 cups heavy whipping cream
¼ cup powdered sugar
1½ teaspoons pure mint extract
OPTIONAL: 8 drops green food coloring
20 Andes Mints, chopped
Beat pudding mix and 2 cups cold milk with an electric mixer (or whisk) for about 2 minutes. Refrigerate until ready to assemble.
Whip heavy cream using an electric mixer with a whisk attachment until you can see light tracks from the mixer. Add powdered sugar and continue to whip. Add mint and coloring. Mix until whipped cream can hold a peak. (Lift mixer up and there is a tip of cream on the mixer). Refrigerate until ready to assemble.
Chop Oreos and Andes mints. Set aside.
Assemble: Add ¼ of Oreos to the bottom of each trifle dish. Spoon ¼ of pudding directly on top of Oreos. Reserve a tablespoon of chopped mints. Add ¼ of remaining mints to trifle, directly on top of pudding. Top with whipped cream. Sprinkle with reserved mints.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Originally published 3/12/13