I made this dessert for Christmas Day this year, and it was a big hit!
And the leftovers the next day did not disappoint. If you're looking for pretty dessert that tastes yummy and serves a crowd, give this recipe a try!
(recipe adapted from
here)
Peppermint Brownie Fudge Trifle
Ingredients:
2 boxes brownies (I used Ghirardelli Double Chocolate)
(2 eggs, 2/3 cups of cooking oil, 1/2 water needed for brownies)
2 packages Hershey's Special Dark instant pudding
3 cups Milk
6oz Hot Fudge Topping (I used half a jar of Smucker's)
1 cup Crushed Candy Canes (12-15)
1/2 tsp Peppermint Extract
2 cups Heavy Cream
1/2 cup powdered sugar
Directions:
When I made this dessert, I made everything in advance, refrigerating the pudding and whipped topping overnight, and then saved the laying for the day-of. If I'm making multiple things for guests, I like to have some items prepped in advance to save on time, and this dessert works well for that!
Mix brownies according to package directions, cooking both packages together for 45-50 minutes, or until a toothpick sticks through the center and comes out almost clean (you don't want batter, but you want the brownies to be soft and slightly undercooked so they're soft and chewy).
Set brownies aside to cool. (You can stick in the refrigerator if you need them to cool quickly). Cut brownies into cubes once cooled.
Blend pudding mix and milk until well blended. Refrigerate until ready to use.
Crush candy canes using a food processor or finely crush by hand (a baggie and the flat side of a meat tenderizer works well).
In a large mixing bowl, combine heavy cream, peppermint extract, and powdered sugar. Mix on medium-high speed for 2+ minutes until high peaks start to form. If peaks are not forming, turn mixer up higher and continue to mix until peaks form. Refrigerate until ready to use.
Right before layering the trifle, heat fudge in microwave so that it will pour easily.
Layering the Trifle:
Layer 1/3 brownie cubes on the bottom of the trifle bowl. Cover with 1/3 pudding. Drizzle with 1/3 hot fudge. Spread 1/3 whipped topping. Sprinkle 1/3 crushed candy canes. Repeat steps 3 times. Serve immediately or refrigerate until ready to serve.
