Thin Mint Trifle
Pillowy cubes of chocolate cake, fluffy mint cream filling, delicious chocolate mousse, and crunchy thin mint cookies all layered up to make this FAB trifle!
Ingredients
Chocolate Cake:
- ½ cup hot milk
- 2 teaspoons instant espresso powder
- 1 box Devil's Food cake mix
- 1 (3.4 oz) box instant chocolate pudding mix (dry)
- 2 Tablespoons cocoa powder
- 3 eggs
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup mini semi-sweet chocolate chips
Chocolate and Mint Filling:
- 4 cups heavy cream
- 8 ounces cream cheese
- 1 ¼ cup powdered sugar
- ¼ teaspoon mint extract
- Food Coloring (I used both Kelly Green and Teal)
- 1 (14 oz) can sweetened condensed milk
- 1 (3.4 oz) box instant chocolate pudding mix (dry)
- ½ cup water
For Assembly:
- 1 box Thin Mint cookies, roughly chopped*
Instructions
Make the Cake:
- Preheat the oven to 350ºF, and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a small bowl stir the hot milk and espresso powder together until powder is completely dissolved.
- Place the cake mix, pudding mix, cocoa powder, eggs, sour cream, vegetable oil, vanilla, and milk-espresso mixture into a large bowl. Use a wooden spoon to stir everything together until smooth and combined. Stir in the chocolate chips.
- Spread batter evenly into the greased baking dish and bake in the oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
Make the Fillings:
- In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.
- Return the bowl to the mixer and switch the whisk attachment out for the paddle attachment. Beat the cream cheese, powdered sugar and mint extract together until creamy. Stir in the food coloring until desired shade is achieved.
- Add 1 cup of the whipped cream, beating until combined. Remove bowl from mixer and fold in 3 more cups of the whipped cream. Place mint filling into refrigerator while you make the chocolate filling.
- In a large bowl, stir the sweetened condensed milk, pudding mix and water together until completely incorporated. Fold in the remaining whipped cream until light and fluffy.
To Assemble:
- Cut the cake into 1-inch cubes. Place a layer of cake cubes into the bottom of a large deep bowl or trifle dish. Spread half of the chocolate filling on top. Sprinkle half of the chopped cookies evenly over the filling. Spread half of the mint filling over the cookies. Repeat layering process once more with the rest of the cake, filling, and cookies.** Refrigerate until ready to serve.
Notes
*I used Keebler’s Grasshopper Mint and Fudge cookies which come in a 10-oz package. The Girl Scout Thin Mint cookies come in 9-oz boxes. You could also use Mint Oreos.
**Depending on how big your trifle dish is, you might have leftover cake and filling. I suggest making mini trifles by layering them in mason jars. You can either store them in the refrigerator for up to a week, or in the freezer for up to 6 months.