Mint chocolate fans will love this simple, no-bake dessert! Layers of chocolate fudge pudding and whipped cream perfectly contrast the crunchy Oreo cookies and melty Andes mints for a cool, creamy dessert that’s perfect for a hot summer day or St. Patrick’s Day.
Ingredients
Mint Chocolate Oreo Trifle
15-20 mint Oreo cookies, chopped (you could also use grasshopper cookies)
1 (3.9 oz) package chocolate fudge pudding
2 cups whole milk, cold
8 oz cream cheese, softened
1-2 tsp pure mint extract (depending on desired taste)
Green food coloring (optional)
2 cups heavy whipping cream
¼ cup confectioners’ sugar
20-25 Andes mints, chopped
Directions
Mint Chocolate Oreo Trifle
Using a wire whisk, beat the pudding mix with 2 cups of cold milk for about 2 minutes. Refrigerate the pudding until you are ready to assemble the trifle.
In the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add in the mint extract and food coloring, and mix well.
In a separate bowl, use an electric mixer to beat the heavy cream on high speed until you can see light tracts from the beaters. Add the confectioners’ sugar and whip until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture, being sure to thoroughly incorporate, but not deflate the whipped cream. Refrigerate the whipped cream until you are ready to assemble the trifle.
For assembly: There are several ways you can assemble the trifle. I put the chocolate pudding on the bottom, followed by the chopped Oreos, then the mint whipped cream, and the chopped Andes on top.