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1. In a large Ziploc bag, put the thin mints in and squeeze out the air as you're closing the bag. With a rolling pin, crush the thin mints to fine pieces. Not crumbs, but fine pieces where there are some larger and smaller pieces within the mixture.
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2. In a medium bowl, follow the instructions on your instant pudding box. With mine, I was to add 2 cups of milk to the pudding mixture and whisk until it started forming into a pudding consistency, about 3 minutes. I then added green food coloring and whisked well to combine.
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3. To layer your trifle, start with spooning a layer of thin mint crumbs on the bottom of the trifle glass, then a few tablespoons of the green pudding, then layer again with thin mints and then the pudding. Top the trifle off with more thin mints, as desired.
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4. If you can't wait, you can dig right in, but I covered them with plastic wrap and had them sit in the fridge overnight (read the related blog post as to why I did it this way; you don't have to). You can have them sit for 4 hours in the fridge to get colder if the pudding is not as cold as you like it when you finish making the trifles.
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5. Store covered, if not eating right away, for up to 2 days.
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Note: If the whole bright green pudding is off-putting and you're not a fan of artificial coloring, you can omit the green food coloring and just have it be regular vanilla pudding or whatever flavor floats your boat! Greek or plain yogurt would be a great alternative, too.
