Ingredients:1 box (19.5 ounces) family size brownie mix, prepared according to directions and baked in 9 x13 inch pan3 cups cold milk2 boxes (3.4 ounces) instant chocolate pudding1 container (12 ounces) of frozen whipped topping, thawed1 teaspoon peppermint extracta couple drops of green food coloring1 1/2 cups mint baking chipsa few Andes mints, unwrappedFresh mint sprigDirections:Cool brownies and cut into 1 to 2 inch cubes. Beat pudding and milk together until it starts to thicken. In another bowl, mix peppermint extract and a few drops of green food coloring into the whipped topping until it turns light green. Place half of the brownie cubes in the bottom of a trifle dish or clear glass bowl. Top with half of the chocolate pudding. Sprinkle on half of the mint chips. Next, carefully spread half of the green whipped topping over mints. Repeat with the remaining brownies, pudding, and mint chips. Cover loosely with plastic and refrigerate until ready to serve. Right before serving remove plastic and decorate the top with a “cloud” of the reserved green whipped topping. Place some whole mints on top and garnish with fresh mint sprig.Notes:You can also do mini trifles. Just layer the ingredients in small individual trifle dishes, wine glasses, martini glasses, small juice glasses, small glass canning jars or even clear plastic cups. Then, everybody gets their own dessert! What fun!
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