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Chocolate Mint Trifle // Tried and Tasty

I was on the hunt for an Irish dessert for my church pot luck and ended up with this deliciousness instead. Is it Irish? Not exactly. The original recipe calls for Bailey’s Irish cream which a) I couldn’t find anywhere in the grocery store and b) didn’t realize it was alcoholic. So I scrapped that and went for a good old fashioned mint trifle instead. I mean really? Who doesn’t love a trifle dessert? What I love is that this isn’t loaded with an overwhelming amount of mint. It’s just sprinkled throughout and adds the perfect touch.

Chocolate Mint Trifle // Tried and Tasty

This is the first of my trifle recipes that uses cake. I LOVE how light cake makes a trifle dessert. As much as I absolutely adore brownies, they are a little richer and heavier. The cake is so light and fluffy and really makes for this mint trifle to be the perfect end to a fantastic meal. If you haven’t seen my other trifles, they are worth a peek: Peanut Butter TrifleChocolate Brownie Trifle, Raspberry Brownie Trifle, and most recently my 5-Ingredient Pineapple Fluff Trifle!

Chocolate Mint Trifle
Serves 16
A wonderfully light trifle with the subtle hint of mint!
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389 calories
59 g
9 g
15 g
7 g
8 g
167 g
286 g
40 g
0 g
6 g
Nutrition Facts
Serving Size
167g
Servings
16
Amount Per Serving
Calories 389
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 9mg
3%
Sodium 286mg
12%
Total Carbohydrates 59g
20%
Dietary Fiber 1g
5%
Sugars 40g
Protein 7g
Vitamin A
4%
Vitamin C
0%
Calcium
19%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (9x13) Devil's Food cake, baked, cooled & cut in 1/2'' cubes
  2. 4 c. cold milk
  3. 2 (3.9 oz.) instant chocolate pudding mix
  4. 1 (16 oz.) Cool Whip whipped topping
  5. 5 oz. Andes Creme De Menthe Baking Chips
Instructions
  1. In a large bowl, whisk the milk and pudding mixes together for two minutes. Let stand until soft-set (at least two minutes). Place a third of the cake cubes in a 3-qt. glass bowl or trifle bowl. Top with a third of the pudding, whipped topping and sprinkle with baking chips; repeat layers twice. Store in the refrigerator until ready to serve.
Adapted from Taste of Home
beta
calories
389
fat
15g
protein
7g
carbs
59g
more
Adapted from Taste of Home
Tried and Tasty http://triedandtasty.com/
Chocolate Mint Trifle // Tried and Tasty

Can you see the very, very subtle tint of green to the whipped topping? It is very faint. Well, if you’ve been around for a little bit you know that I’m not a big fan of artificial food coloring. I’ve made this trifle twice. The first time I made it I was in a hurry and did use food coloring. Honestly, it killed me a little inside. Not that this dessert would be categorized as healthy, but there are certain things that I really feel strongly about avoiding. Food coloring is one of them. The second time around (pictured) I decided to research natural food coloring ideas. I present you cool whip that has been colored with: fresh spinach & collard green juice. I know – crazy right?! You can’t even tell whatsoever in the taste. I feel much better having discovered a better way to color the topping. Now I’m anxious to play around with other natural food colors!

Chocolate Mint Trifle // Tried and Tasty

Chocolate Mint Trifle // Tried and Tasty

Chocolate Mint Trifle // Tried and Tasty

Chocolate Mint Trifle // Tried and Tasty

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