Friday, March 29, 2013

Cool Chocolate Mint Oreo Cookie Trifle

I made this for a fun St. Patrick's Day themed dessert when I had family over for dinner. It turned out to be "knock your socks off" good. The trifle bowl was licked clean (not even kidding) and people were begging for more. It really was that good. I can't wait to make it again. I doubled the recipe to put in my trifle dish. The original recipe is for individual trifle size bowls.

From The Slow Roasted Italian

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.


Amy said...

It's really was that good. I was one begging for more :)

Riki Lee said...

Okay, this was the same recipe I used. Maybe I didn't make it with enough love :) I'll have to try it again...