Peppermint Brownie Trifle Recipe

Introduction

This Peppermint Brownie Trifle is a festive and delicious dessert perfect for the holiday season. Layers of rich brownies, creamy peppermint cheesecake, and fluffy Cool Whip come together to create a show-stopping treat that’s both easy to make and delightful to eat.

Ingredients

• 1 box (18.4 oz) brownie mix (or homemade brownies)
• Ingredients required by brownie mix (usually eggs, oil, and water)
• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon peppermint extract
• 1 tub (8 oz) Cool Whip, thawed
• 1 1/2 cups Andes Peppermint Crunch baking chips
• Additional Cool Whip, for layering
• Crushed candy canes, for garnish

Instructions

1. Step 1: Prepare the brownies according to the package instructions or use your homemade recipe. Bake them in a 9×13-inch pan and allow them to cool completely. Once cooled, cut into 1-inch cubes.
2. Step 2: In a mixing bowl, beat the softened cream cheese and sugar until the mixture is fluffy. Add the peppermint extract and mix well. Gently fold in the thawed Cool Whip, then stir in the Andes Peppermint Crunch baking chips.
3. Step 3: In a trifle bowl or large glass bowl, layer the dessert starting with a layer of brownie cubes on the bottom. Add a thick layer of the peppermint cheesecake mixture, followed by a layer of Cool Whip.
4. Step 4: Repeat the layering process until the bowl is filled, finishing with a final layer of Cool Whip on top.
5. Step 5: Garnish the top with crushed candy canes, extra peppermint baking chips, or Andes candies for a festive touch.
6. Step 6: Refrigerate the trifle for at least 2 hours before serving to allow the layers to set and the flavors to meld.

Tips & Variations

• Use homemade brownies for a richer flavor, or try a gluten-free brownie mix if needed.
• Add a layer of chocolate pudding or whipped cream between the layers for extra creaminess.
• Substitute the Andes Peppermint Crunch chips with mini chocolate chips if you prefer less mint flavor.

Storage

Store the peppermint brownie trifle in the refrigerator, covered with plastic wrap or a lid, for up to 3 days. For best texture and flavor, consume within this time. When ready to serve again, you can add a fresh sprinkle of crushed candy canes on top. No reheating is necessary—this dessert is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, this trifle can be made up to a day ahead. Just assemble it, cover well, and refrigerate. The flavors will even improve as it sits.

What can I use if I don’t have peppermint extract?

If you don’t have peppermint extract, you can substitute with a similar amount of vanilla extract for a milder flavor, or add crushed peppermint candies for some minty crunch.

Peppermint Brownie Trifle Recipe

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This Peppermint Brownie Trifle is a festive layered dessert perfect for the holidays, combining rich chocolate brownies with a creamy peppermint cheesecake layer, Cool Whip, and crunchy peppermint baking chips. It’s easy to prepare and perfect for sharing at gatherings or as a sweet treat to celebrate the season.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 1 box (18.4 oz) brownie mix (or homemade brownies)
• Ingredients required by brownie mix (usually eggs, oil, and water)

Peppermint Cheesecake Layer

• 2 (8 oz) blocks cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon peppermint extract
• 1 tub (8 oz) Cool Whip, thawed
• 1 1/2 cups Andes Peppermint Crunch baking chips

Toppings

• Additional Cool Whip
• Crushed candy canes

Instructions

1. Bake the Brownies: Prepare the brownies according to the package instructions or your homemade recipe. Bake them in a 9×13-inch pan. Allow the brownies to cool completely before proceeding.
2. Cut Brownies: Once cooled, cut the brownies into 1-inch cubes to form the base layer for the trifle.
3. Prepare Peppermint Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and granulated sugar until fluffy and smooth. Add the peppermint extract and mix well. Gently fold in the thawed Cool Whip and then stir in the Andes Peppermint Crunch baking chips, combining everything evenly.
4. Assemble the Trifle: In a large trifle bowl, start by layering the brownie cubes evenly across the bottom. Next, add a thick spread of the peppermint cheesecake mixture over the brownies. Follow with a layer of Cool Whip. Repeat these layers until the bowl is filled, making sure to finish with a layer of Cool Whip on top.
5. Add Toppings: Garnish the top layer generously with crushed candy canes and extra peppermint chips or Andes candies to add texture and festive flavor.
6. Chill and Serve: Refrigerate the assembled trifle for at least 2 hours to allow the layers to set and the flavors to meld beautifully. Serve chilled for the best taste and texture experience.

Notes

• Use homemade brownies if preferred for a richer flavor or dietary control.
• Ensure the cream cheese is fully softened for smoother mixing.
• For an extra festive touch, add layers of crushed candy canes inside the trifle as well.
• Leftovers can be stored covered in the refrigerator for up to 3 days.
• To make this dessert gluten-free, use a gluten-free brownie mix or brownie recipe.

Keywords: peppermint trifle, brownie trifle, holiday dessert, peppermint brownie dessert, layered trifle, peppermint cheesecake, Easy holiday dessert