Irish Cream Mint Chocolate Trifle
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This Irish Cream Mint Chocolate Trifle combines Irish Cream-soaked chocolate cake, mint-flavored whipped cream, pudding, and Andes chocolate mints.
Andes Mint Trifle
This amazing mint dessert is perfect as a St. Patrick’s Day Recipe or a refreshing mint dessert for any time of year. Mint recipes really can work for St. Patrick’s Day or as a delicious Christmas dessert, as well. Some other mint dessert that we love are this Copy-Cat Shamrock Shake, Grasshopper Pie, or Mint M&M Blonde Brownies
I’m telling you, the cool mint mixed with rich chocolate is divine.
Can you refrigerate a trifle?
You can refrigerate a loosely covered trifle for up to a few days. After that, the cake will get too soggy from the cream and pudding.
Can you freeze a trifle?
No. There are too many elements in the desert to freeze well.
Can you make a trifle ahead of time?
You can make every part of the trifle ahead of time except for the whipped cream. Do not pour the Irish Cream into the cake or make the whipped cream until about an hour or two before serving. You can then assemble the trifle, cover and refrigerate.
Homemade Irish Creamer
Can’t find Irish Coffee Creamer at the store? You can make your own
- One and One-Half cups of heavy cream
- One and One-Half cups of milk
- One-Half cup sugar
- Two tablespoons of cocoa powder
- One teaspoon of espresso powder
- One teaspoon of vanilla extract
- ½ teaspoon almond extract
In a saucepan, heat the cream, milk, sugar, cocoa, and espresso. Mix until sugar is dissolved.
Add extracts and stir in
If you do not have espresso powder, you can substitute instant coffee. If you don’t have either, you can do without it.
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Watch my Video on How to Make this Mint Trifle
Irish Cream Mint Chocolate Trifle
Ingredients
- 16 oz package of devil's food cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 cup Irish Cream Coffee Cream refrigerated
- 2 packages of chocolate pudding mix – 3.9 oz. each
- 3&1/2 cups cold milk
- 2 cups heavy whipping cream
- ½ cup of powdered sugar
- 2 drops green food coloring
- ½ tsp peppermint extract
- 8 oz. Andes mint candies
Instructions
- Use the directions on the boxed cake to mix, and bake in a 13×9 pan
- Using a straw, or skewer poke several holes in the cake
- Pour the Irish Cream over the cake
- Cover the cake and place in the refrigerator to soak in
- Meanwhile – make the pudding mix
- In a medium-sized bowl, add the cold milk to the pudding mix, stir and let set up
- While that is setting up – move over to your mixer
- Pour the whipping cream in the mixer, add the powdered sugar, food coloring, and extract
- Whip on high for about five minutes, or until cream is stiff
- Take the cake out of the fridge, and slice into cubes
Layering
- In a pretty ( see through if you have it) serving bowl – Layer…
- Cake
- Pudding
- Whipped Cream
- Candies
- Cake
- Pudding
- Whipped Cream
- Candies
- Cover and Refrigerate until you are ready to serve, up to 1 day in advance
Notes
-
- One and One-Half cups of heavy cream
-
- One and One-Half cups of milk
-
- One-Half cup sugar
-
- Two tablespoons of cocoa powder
-
- One teaspoon of espresso powder
-
- One teaspoon of vanilla extract
-
- ½ teaspoon almond extract
Nutrition
~Melissa – Kid Friendly Things To Do
Do you need more crowd-pleasing desserts that are easy to make?
Try…
Apple Crisp – This is just like an apple pie without the hard work of making crust
Or, how about Coconut Dream Bars?
Could not find Irish cream coffee creamer. Can I use regular Irish cream?
Yes! The only thing to note is that Irish Cream usually contains liquor. If that’s not a problem, then I think it would be a delicious replacement. If you don’t want the liquor, then the ingredients for Irish Cream (Creamer) contains a mixture of heavy cream, milk, sugar, espresso, vanilla and almond extract, and cocoa powder
I couldn’t locate Irish cream coffee creamer so I used Italian cream and a teaspoon of espresso powder for the soak and added a bit to the whipped cream. I also used stemless wineglasses instead of a trifle bowl. Everyone loved them. The only complaint I heard was that the glasses were too large, so the portions to generous – but they ate every bite!
That’s awesome! And, a great tip for anyone that can’t find the Irish Cream Coffe Creamer. Thank you for sharing!
Can we use Irish cream whiskey, instead of creamer and cake?
Darn it. I’m sorry that I did not see your comment sooner. I know you needed my response quickly because St. Patrick’s Day was yesterday and your comment was 2 days ago. I can’t apologize enough. To answer your question, I have not tried it with whiskey. You might be able to, but first make a simple syrup out of the liquor. To make a syrup with your whiskey…In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat until the sugar is dissolved. Remove from heat and add 1/4 cup of whiskey. Poke holes in the cake and add the syrup. Another way to add the alcohol is to add 1-2 Tbsp. into the pudding. Fold it in after it has set up.