Peppermint Brownie Trifle

Image shows overhead view of brownie trifle with whipped topping.

This peppermint brownie trifle is rich, creamy, and full of cool minty flavor that makes each bite feel festive. It’s perfect for anyone who wants a fun twist on a classic dessert. Easy to layer and quick to chill, it’s a sweet treat you’ll want to make again and again.

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Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Chill Time: 2

Total Time: 2 20

Servings: servings

Calories: 209kcal

Author: Michelle

Ingredients

For the Pudding:

2 1/2 cups whole milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks Large
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract

To Assemble the Trifle:

1 (13x9) pan of brownies Cut into small cubes
12 ounces Cool Whip
1/2 cup peppermint candies Crushed and divided

Instructions

For the Pudding:

In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until it starts to boil.
2 1/2 cups whole milk, 1/2 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt
Once boiling, let it gently boil for 1 minute, then remove from heat.
In a separate bowl, beat the egg yolks. Slowly whisk in 1/2 cup of the hot milk mixture to temper.
3 egg yolks
Pour the tempered yolks back into the saucepan. Simmer for 1 to 2 minutes until thick and smooth.
Remove from heat and stir in vanilla and peppermint extract.
2 teaspoons vanilla extract, 1/4 teaspoon peppermint extract
Let the pudding cool to room temperature, then chill in the fridge for at least 1 hour.

To Assemble the Trifle:

In a trifle dish, layer one-third of the brownie cubes, one-third of the peppermint pudding, crushed peppermint candy, and Cool Whip.
1 (13x9) pan of brownies, 12 ounces Cool Whip, 1/2 cup peppermint candies
Repeat the layering process two more times.
Finish with a layer of Cool Whip on top. Sprinkle with remaining crushed peppermint candy.
Chill for at least 1 hour before serving.

Equipment

1 1/2 Quart Saucepan

Balloon Whisk

Measuring Spoons and Cups

Notes

This recipe uses only egg yolks, so you’ll have a few egg whites left over. Don’t toss them; just keep them in the fridge and use them in another recipe.
You can make this even more quickly with premade brownies and boxed pudding mix, but it tastes better when you do it from scratch - and it's easy!
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.