Chocolate-Mint Trifle

1. 1

   Bake cake as instructed for 9 x 12-inch pan.

2. 2

   Cool.

3. 3

   Cut cake into 16 pieces (once lengthwise and then into 8 pieces).

4. 4

   Split the 16 pieces in half lengthwise.

5. 5

   Fill bottom of trifle bowl (or other large glass bowl) with cake.

6. 6

   Spread layer of 1 package prepared pudding over cake.

7. 7

   Drizzle creme de menthe over pudding. Add peppermint extract and food coloring to Cool Whip.

8. 8

   Spread almost half over the pudding.

9. 9

   Repeat layers.

10. 10

    Garnish with slivered Andes candies, chocolate-mint jimmies or any other garnish.

11. 11

    Chill at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.