Thin Mint Trifle
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 627
- Total Fat
- 32
- Saturated Fat
- 16
- Carbohydrates
- 62
- Dietary Fiber
- 1
- Sugar
- 32
- Protein
- 5
- Cholesterol
- 83
- Sodium
- 473
- Total: 10 hr 5 min (includes cooling and chilling time)
- Active: 30 min
Ingredients
One 15.25-ounce box devil's food cake mix
9 ounces chocolate-mint cookies, such as Thin Mint® cookies, coarsely chopped
2 cups heavy cream
1/3 cup light corn syrup
1/2 teaspoon pure vanilla extract
2 cups prepared vanilla pudding
1 tablespoon small fresh mint leaves, for serving
Directions
Special equipment:
12-cup trifle dish- 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.
- 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.
- 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.
- Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.