This peppermint trifle is a festive dessert made with layers of fudgy brownies, a creamy cheesecake filling, and crushed peppermint bark. It’s a simple, no-bake treat that looks impressive in a glass bowl, making it great for the holidays.
Putting this trifle together takes about 20 minutes, plus chilling time to let the flavors meld. It’s a convenient make-ahead option for holiday parties or family dinners, using simple store-bought ingredients to save time.
Why You'll Love This Recipe
- Uses simple shortcuts: Using a brownie mix or store-bought brownies and instant pudding makes this dessert come together fast. No baking required: This is an assembly-only recipe, freeing up your oven for other dishes during busy holiday cooking. Great for making ahead: You can assemble the trifle a day in advance, making it a convenient choice for entertaining.
Ingredients You Need
- Instant Cheesecake Pudding Mix: If you can’t find cheesecake flavor, vanilla or white chocolate instant pudding mix are good alternatives.
- Brownies: Use a 13×9 inch pan of your favorite fudgy brownies, either from a mix or store-bought, for the best texture.
- Whipped Topping: A tub of frozen whipped topping (thawed) is convenient. You can also use 2 cups of homemade sweetened whipped cream.
- Peppermint Candy: Crushed peppermint bark or peppermint white chocolate candies work well. You can also use crushed candy canes for a stronger mint flavor.
Exact amounts are in the recipe card below.
How to Make It
Make the Pudding Filling: First, prepare the creamy filling. In a large mixing bowl, whisk together the instant pudding mixes and the cold milk until the mixture begins to thicken. This usually takes about two minutes. Then, gently fold in the thawed whipped topping until everything is evenly combined.
Prepare the Layers: Next, get your other components ready. Cut the pan of completely cooled brownies into uniform, bite-sized cubes, about 1-inch square. If your peppermint candy is in large pieces, place it in a bag and crush it into smaller bits.
Assemble the Trifle: Now it’s time to build the trifle in a large, clear 3-quart bowl. Create the first layer by arranging one-third of the brownie cubes on the bottom. Spread one-third of the pudding mixture on top, followed by a sprinkle of one-third of the crushed candy. Repeat these layers two more times.
Chill and Serve: Once assembled, cover the trifle bowl with plastic wrap. Place it in the refrigerator to chill for at least two hours. This step is key, as it allows the pudding to set completely and the flavors to blend together before you serve it.
Baking Tips
- For a clean presentation, you can reserve a small amount of whipped topping and crushed candy to garnish the top just before serving.
- Make sure your brownies are completely cooled before cutting and layering to prevent them from falling apart.
- The chilling time is important for the pudding to set fully and for the flavors to come together.
- Using a glass trifle bowl shows off the pretty layers, but any large, deep bowl will work.
Serving Ideas
This trifle is a complete dessert on its own. A cup of coffee or hot chocolate pairs nicely with it.
Storing and Freezing
Store leftover trifle covered in the refrigerator for up to 3 days. The brownies will soften over time. This dessert does not freeze well.
FAQ
Can I make this trifle ahead of time?
What can I use instead of brownies?
My trifle seems watery. What went wrong?
Peppermint Trifle
Layers of rich brownie chunks, creamy cheesecake pudding, and crushed peppermint candy make this a festive no-bake dessert.
- Prep Time: 20 minutes
- Total Time: 140 minutes
- Yield: one 3-quart trifle 1x
- Category: Dessert
- Method: Layering
- Cuisine: American
Ingredients
- 6.8 oz (192 g) instant cheesecake pudding mix (from 2 boxes)
- 3 cups (720 ml) cold milk
- 8 oz (225 g) frozen whipped topping, thawed
- 1 batch (13×9 inch / 33×23 cm pan) brownies, cooked and cooled
- 10 oz (280 g) white chocolate peppermint candy, coarsely crushed
Instructions
- In a large bowl, whisk the instant pudding mix and cold milk together for about 2 minutes, until it starts to thicken.
- Gently fold the thawed whipped topping into the pudding mixture until just combined. Avoid overmixing.
- Cut the cooled brownies into 1-inch (2.5 cm) cubes.
- Coarsely crush the peppermint candy if it is in large pieces. A rolling pin and a zip-top bag works well for this.
- Begin layering in a 3-quart (approx. 3 L) trifle bowl. Start with one-third of the brownie cubes, spreading them in an even layer.
- Top with one-third of the pudding mixture, spreading it gently over the brownies.
- Sprinkle one-third of the crushed peppermint candy over the pudding.
- Repeat the layers two more times: brownies, pudding, then candy, finishing with the last of the candy.
- Cover the trifle with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 24 hours, before serving.
Notes
- For a clean presentation, you can reserve a small amount of whipped topping and crushed candy to garnish the top just before serving.
- Make sure your brownies are completely cooled before cutting and layering to prevent them from falling apart.
- The chilling time is important for the pudding to set fully and for the flavors to come together.
- Using a glass trifle bowl shows off the pretty layers, but any large, deep bowl will work.
Keywords: peppermint trifle, trifle, no-bake dessert, peppermint, holiday dessert
