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.
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 Trifle, Chocolate Brownie Trifle, Raspberry Brownie Trifle, and most recently my 5-Ingredient Pineapple Fluff Trifle!
- 1 (9x13) Devil's Food cake, baked, cooled & cut in 1/2'' cubes
- 4 c. cold milk
- 2 (3.9 oz.) instant chocolate pudding mix
- 1 (16 oz.) Cool Whip whipped topping
- 5 oz. Andes Creme De Menthe Baking Chips
- 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.