Friday, March 29, 2013
Cool Chocolate Mint Oreo Cookie Trifle
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.