Our Boozy Peppermint Brownie Trifle is a lovely layered last course that will work triple overtime for you this holiday season. Not only is this delicious dessert simple to put together, it also feeds a crowd and provides a pretty presentation as part of your tablescape.
Ingredients:
2 Packages of Brownie Mix or Store Bought Brownies
6 Candy Canes, crushed
1 Package White Chocolate Instant Pudding
1 3/4 Cup Cold Milk
1/4 Cup Jackson Morgan Southern Cream in peppermint mocha
1 (16 ounce) Package of Whipped Topping, Thawed
Directions:
Make brownies according to package, allow to cool then cut into small squares. Place candy canes in a plastic bag and crush them with a rolling pin until you have small pieces. Make the peppermint pudding layer by whisking the white chocolate pudding powder with cold milk and Jackson Morgan in a medium bowl. Whisk for 2-5 minutes until pudding is soft set. Fold in 10 ounces of the thawed whipped topping with a rubber spatula into the pudding mixture (save the remaining whipped topping for the top layer of the trifle).
Alternate layers of cooled brownies, peppermint pudding mixture, crushed candy canes, finishing with whipped topping. Garnish with a few brownie pieces and crushed candy canes. Use a piping bag to make the final layer of whipped topping look pretty. Enjoy!
