Description
This fun St. Patrick’s Day chocolate trifle has layers of brownie, green-colored vanilla pudding, whipped cream, and creme de menthe candies. Decorate with a sugar shamrock!
Ingredients
- 1 (19.8 ounce) package brownie mix (such as Duncan Hines®)
- 2 egg, or more to taste
- ¾ cup vegetable oil
- ¼ cup water
- 3 cups cold milk
- 2 (5.1 ounce) packages instant vanilla pudding mix
- 6 drops green food coloring, or more as desired, divided
- 6 ounces creme de menthe candies (such as Andes®), broken into pieces
- 1 (8 ounce) container whipped topping
- ½ cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
- Combine brownie mix
- eggs
- oil
- and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan
- 28 to 31 minutes. Remove from oven. Let cool completely
- about 1 hour.
- Meanwhile
- pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
- Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
- Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
- Cover trifle and chill in the refrigerator for about 3 hours before serving.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 4 hrs 40 mins
Servings: 16