Fans of the combination of chocolate and mint will love this stunningChocolate Fudge Grasshopper Trifle. It features layers of chocolate cake, drizzled with chocolate ganache and a sprinkle of Andes creme de menthe baking bits. Its then topped with a dreamy mint pudding layer. Its not only delicious but, its pretty enough to be the star of your dessert table .
|Please watch the video for ingredients!|
1.Prepare the cake per the package directions for a 9 x 13-inch cake pan using the amount of water, oil and eggs as directed.
2.Mix 1/2 cup Andes Creme de Menthe baking chips into the batter by hand. Bake accordingly and cool. Cut into bite-size cubes.
3.Using a hand or stand mixer whip together the pudding mix, milk and 1 tsp peppermint flavoring until thickened but still pourable. Adjust the mint flavor to your taste.
4.Add a few drops of green food coloring. Whip until combined adjusting the color, as needed.
5.Gently fold in 1/3 of the whipped topping by hand.
6.In a microwave safe bowl, melt together the chocolate chips and cream. Melt in 20-30 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool slightly.
7.To assemble: In the bottom of a large trifle bowl or large glass bowl layer in this order..1/3 cubed cake, drizzle with 1/3 melted chocolate, 1/2 pudding filling, 1/4 cup baking bits. Repeat.
8.For the top: Finish with the final 1/3 of cubed cake and drizzle with melted chocolate.
9.Frost with the remaining whipped cream.
10.Sprinkle with baking bits arranging cookies on top, as desired.
11.Serve and enjoy!