Recipe courtesy of Food Network Kitchen

Thin Mint Trifle

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When Girl Scout cookie season comes, make sure to set aside one box for this trifle. Everybody's favorite chocolate-mint cookie is chopped up and cleverly snuck into the cake batter before being layered along with whipped cream and vanilla pudding.
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  • Level: Easy
  • Total: 10 hr 5 min (includes cooling and chilling time)
  • Active: 30 min
  • Yield: 8 to 10 servings
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Ingredients

Directions

Special equipment:
12-cup trifle dish
  1. Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
  2. Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form. 
  3. Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint. 
  4. Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.
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