Chocolate Peppermint Trifle
Servings: 12
Ingredients
- 2 boxes 3.4 oz each instant cheesecake pudding mix
- 3 cups cold milk
- 8 oz frozen whipped topping thawed
- Cooked and cooled brownies: two 8x8 pans or one 13x9 batch
- 10-12 oz white chocolate peppermint candy crushed (amount varies by brand)
Instructions
- In a large mixing bowl, whisk together the pudding mix and milk for 2 minutes.
- Fold in the whipped topping (may save 1 cup of whipped topping as garnish, if desired). Place mixture in refrigerator while preparing the other ingredients.
- Cut the brownies into 1-inch cubes. Crush or chop the chocolate into bits, if it they are in large pieces.
- In a 3-quart bowl, layer 1/3 of the brownies, 1/3 of the pudding and 1/3 of the candy. Repeat layers two more times. Garnish with reserved whipped topping, if desired.
- Cover with plastic wrap and chill until ready to serve.
