Additional broken thin rectangular crème de menthe chocolate candies
Fresh mint leaves
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Steps
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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Feel free to use a devil’s food cake mix or brownie mix in place of the milk chocolate cake mix.
Trifle is a perfect make-ahead dessert. It can be made up to one day ahead of time.
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Nutrition Facts are not available for this recipe
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