In honor of Saint Patricks Day, I decided to make a green brownie trifle. It was so good, and seriously HUGE! My 5 year old wanted one "the same size as daddy's!" Needless to say, she didn't even finish half.
The great thing about this is that you can adjust and change things around to fit your need. Give them a try, I think you'll love this!
Ingredients:
1 box brownie mix
1 cup Andes Creme de Menthe baking chips
1 box vanilla pudding
green food coloring
whipped cream
Andes Mints
Make brownies according to package directions. Just before pouring into baking dish, add baking chips and stir to combine.
Pour into baking dish and bake according to package directions.
Remove brownies and set them aside to cool. Meanwhile, make pudding according to instructions. You can use instant, or cook and serve, or use your own recipe. I decided to use cook and serve just because I like the flavor better.
Add some green food coloring to your milk - you know, in honor of St. Paddy's day! I used about 25 drops - I wanted it nice and green.
Refrigerate the pudding until it is nice and cold.
Once your brownies are all cooled off it's time to whip up your cream - or pull the cool whip out of the fridge - what ever works for you.
You want everything nice and cold when you assemble it.
Start with the brownies. I was cutting mine into small squares when I realized that it was easier just to break them into chunks. Use the equivalent of one brownie on the bottom of your dish.
Then put a dollop of green vanilla pudding....or red for Valentines day - or chocolate pudding - yumm...oops...back to the layering.
Pudding on top of brownie, then whipped cream on top of pudding. Now do it all over again (brownie, pudding, whipped cream) and then place an unwrapped Andes Mint right into the top of the whipped cream.
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