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Grasshopper Trifle

Blogger Bree Hester of Baked Bree whips up a minty fresh trifle perfect for entertaining.

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  • Prep Time 25 min
  • Total Time 3 hr 25 min
  • Servings 8

Ingredients

1
box Betty Crocker™ SuperMoist™ milk chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup water
1
envelope unflavored gelatin
1
jar (7.5 oz) marshmallow creme
1/2
cup crème de menthe
2
cups whipping cream
2
tablespoons sugar
1
package (4.67 oz) thin rectangular crème de menthe chocolate candies, chopped
1
package (8 oz) mini creme-filled chocolate sandwich cookies, crushed
Additional broken thin rectangular crème de menthe chocolate candies
Fresh mint leaves

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LOCATION

Directions

  • 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 30 minutes.
  • 2 Meanwhile, pour water into 1-quart saucepan. Sprinkle gelatin over water; let stand 1 minute to soften. Heat over low heat, stirring gently, until gelatin is completely dissolved.
  • 3 In medium bowl, beat marshmallow creme, crème de menthe and gelatin mixture with whisk until well combined. Refrigerate 10 to 15 minutes.
  • 4 In another medium bowl, beat whipping cream and sugar with electric mixer on medium-high speed until soft peaks form. Reserve 1 cup whipped cream; set aside.
  • 5 Gently fold chilled mint mixture into whipped cream.
  • 6 Cut cooled cake into 1-inch cubes. In 10-cup glass trifle bowl, line bottom with cake cubes. Add half of the mint mixture; spread evenly. Top with chopped candies. Add another layer of cake cubes and mint mixture. Top with crushed cookies and reserved whipped cream. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • 7 Just before serving, garnish with additional candies and mint. Store covered in refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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