Mint Brownie Trifle
Layers of delicious pudding and chewy brownies with mint chocolate bits make for a satisfying, mint-chocolatey treat.
On a specialized diet? This recipe works well for folks following a plant-based (vegetarian) diet — and, of course, omnivores!
Ingredients
For Brownies
- Non-stick cooking spray
- 1 package milk chocolate brownie mix (19 ½ ounces)
- 2 eggs
- 1/3 cup vanilla non-fat Greek-style yogurt
- ¼ cup vegetable oil
- 20 crème de menthe chocolate layered mints cut into small pieces
For Pudding
- 1 package white chocolate instant pudding mix (3.3 ounces)
- 2 cups fat-free milk
For Topping
- 3 ounces Neufchâtel cream cheese
- 1/3 cup vanilla non-fat Greek-style yogurt
- 4 teaspoons confectioners’ sugar
Directions
For Brownies
- Preheat oven to 350°F. Grease bottom of a 9 x 13-inch baking pan with non-stick cooking spray. In a medium bowl, combine brownie mix, eggs, yogurt, and vegetable oil. Stir with a spoon until well blended. Stir in mint pieces. Pour batter into prepared pan. Bake 22 to 28 minutes or until a toothpick inserted in center of brownies has moist crumbs attached. Allow brownies to cool completely. Cut into small pieces.
For Pudding
- Combine pudding mix and milk in a medium bowl. Mix according to package directions.
For Topping
- Combine cream cheese, yogurt and confectioners’ sugar in a small bowl. Beat with electric mixer until well blended.
- For mint curl decoration, use a vegetable peeler to make small curls by shaving down the long edge of the mint.
- Layer the pudding and brownies in a 3-quart trifle bowl in two layers. Spoon the topping over the top layer. Decorate with mint curls. Cover and chill until ready to serve.
Recipe used with permission from Midwest Dairy. See more of their udderly delicious dairy recipes.
More Great Desserts
