Grasshopper Trifle is one of my favorite desserts ever. I love the mint chocolate combination and this trifle takes it to a whole new level. This dessert is as beautiful as it is tasty. The beauty of this dessert is that it tastes better the longer that it sits. Perfect for a make ahead summer dessert.
Make and bake the chocolate cake according to the package directions. Cool completely.
Add water to a small saucepan. Sprinkle gelatin over and let sit for one minute. Heat over low heat until gelatin is completely dissolved.
Whisk together marshmallow crème, crème de menthe, and gelatin mixture until well combined. Chill for 10 to 15 minutes.
Whip heavy cream and sugar until soft peaks form. Remove one cup of the whipped cream and keep chilled.
Gently fold chilled mint mixture into the whipped cream.
Cut the cake into 1-inch cubes. Line the bottom of a 10-cup trifle bowl with half of the cake cubes.
Add half of the mint mixture and crème de menthe thins.
Add another layer of cake and mint mixture.
Top with crushed chocolate sandwich cookies and reserved whipped cream.
Cover and refrigerate for at least 2 hours, but no longer than 24. Keep stored in the refrigerator. Serve and enjoy!
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