Chocolate Mint Oreo Cookie Trifle

serves 4

12 OREO Cool Mint Cookies, chopped
1 (3.9 oz) package JELL-O Chocolate Fudge Pudding
2 cups cold milk
2 cups heavy whipping cream
¼ cup powdered sugar
1½ teaspoons pure mint extract
OPTIONAL:  8 drops green food coloring
20 Andes Mints, chopped

Beat pudding mix and 2 cups cold milk with an electric mixer (or whisk) for about 2 minutes.  Refrigerate until ready to assemble.

Whip heavy cream using an electric mixer with a whisk attachment until you can see light tracks from the mixer.  Add powdered sugar and continue to whip.  Add mint and coloring.  Mix until whipped cream can hold a peak.  (Lift mixer up and there is a tip of cream on the mixer).  Refrigerate until ready to assemble.

Chop Oreos and Andes mints.  Set aside.

Assemble:  Add ¼ of Oreos to the bottom of each trifle dish.  Spoon ¼ of pudding directly on top of Oreos.  Reserve a tablespoon of chopped mints.  Add ¼ of remaining mints to trifle, directly on top of pudding.  Top with whipped cream.  Sprinkle with reserved mints.

Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/
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