Chocolate Mint Trifle
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If you’re into chocolate-mint anything, this chocolate mint trifle is the kind of dessert you’ll want to eat straight from the fridge with a spoon. It’s one of those over-the-top, everyone-goes-crazy-for-it desserts that people can’t stop talking about.
My friend Debbie Annes makes a chocolate mint trifle, also known as a grasshopper trifle. It’s the nostalgic layered dessert of chocolate cake, Cool Whip, Oreos, and pudding. I’ve seen people go absolutely wild for it—it disappears faster than anything else on the table. There’s just something about a trifle that gets oohs and aahs, and when it tastes like Girl Scout Thin Mints? Come on.
My version is a bit more homemade than the classic, but it still leans on a few store-bought shortcuts like Jell-O pudding, sweetened condensed milk, and Oreos. I use a one-bowl, from-scratch chocolate cake (don’t worry, it’s easy!) and freshly whipped cream, which take this crowd-pleasing dessert up a few notches with minimal effort.
If you want to play up the minty vibe, tint the whipped cream layer with a few drops of green food coloring—just enough to give it that grasshopper look. Use a deep, clear glass bowl or a footed glass trifle dish (I use a 9-inch trifle dish from Target) so the layers can be seen. And don’t worry if the layers look slightly uneven or if the layers mix a bit—that’s the beauty of a trifle! You can also layer it into small glasses for individual parfaits.
WHat You’ll Need To Make A Chocolate Mint Trifle
- Flour, sugar, cocoa, salt, baking powder & baking soda: The base of the cake — for structure, sweetness, chocolate flavor, and rise.
- Egg, oil, sour cream, vanilla & hot water: Keep the cake moist and rich; hot water also blooms the cocoa for deeper flavor.
- Instant pudding, condensed milk & water: Make an easy, no-cook chocolate pudding that’s silky and sweet.
- Heavy cream & confectioners’ sugar: Whipped into soft peaks for a light, creamy layer that balances the richness.
- Mint Oreo Thins: Crushed for crunch, chocolate-mint flavor, plus a fun finishing touch. (Any brand of chocolate mint sandwich cookies works.)
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1. Make the simple cake batter. In the bowl of a stand mixer, combine the flour, sugar, cocoa, salt, baking powder, and baking soda. Mix on low to combine. Add the egg, oil, sour cream, and vanilla, and mix until moistened. Increase to medium and beat for 2 minutes. With the mixer on low, slowly pour in the boiling water (go slow so the water doesn’t splash). Scrape the bowl and mix again until smooth.
Step 2. Bake, cool, and break up the cake. Pour the thin batter into a 9 x 13-inch greased pan and bake in a 350°F oven for 20 to 25 minutes, or until the cake is set and a toothpick comes out clean. Let cool completely, then cut or break into 1½-inch pieces.
Step 3. Make the pudding mixture. In a large bowl, whisk together the pudding mix and cold water until smooth, about 1 minute. Add the sweetened condensed milk and whisk again until fully blended. Cover and refrigerate for at least 30 minutes, until thickened.
Step 4. Whip the cream. In a mixer fitted with the whisk attachment or beaters, whip the cream and confectioners’ sugar to medium-stiff peaks. Divide in half. Gently fold one half into the chilled pudding until smooth and mousse-like; reserve the other half for layering.
Pro Tip: Fold gently and patiently—the goal is to keep the pudding mixture light and airy.
Step 5. Assemble and chill the trifle. In a large glass bowl or trifle dish, layer half the cake, half the pudding, half the chopped cookies, and half the whipped cream. Repeat with the rest, finishing with a layer of whipped cream on top. Sprinkle over the reserved cookies for a pretty finish. Cover and refrigerate for at least 8 hours so the layers can meld and soften. Serve cold and enjoy!
Pro Tip: Don’t stress about perfection—it’s okay if the layers aren’t perfectly even!
More Cool, Creamy Desserts You May Like
Chocolate Mint Trifle
Ingredients
For the Cake
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup granulated sugar
- ½ cup unsweetened natural cocoa powder (such as Hershey’s)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- ¼ cup vegetable oil
- ½ cup sour cream
- ¾ teaspoon vanilla extract
- ½ cup boiling water
For the Pudding Layer
- 1 (3.9 oz) box instant chocolate pudding
- 1 (14 oz) can sweetened condensed milk
- 1 cup cold water
For the Whipped Cream
- 4 cups heavy cream
- 2 tablespoons confectioners' sugar
For the Cookies
- 1 (11.7 oz) package mint Oreo Thins or similar chocolate mint sandwich cookies, broken or chopped into ½-inch pieces (reserve 6 whole cookies for decorating the top)
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C) and grease a 9x13-inch (33 x 23-cm) baking dish with nonstick cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, salt, baking powder, and baking soda and mix on low speed to combine. Add the egg, vegetable oil, sour cream, and vanilla and mix on low speed until evenly moistened, then increase the speed to medium and mix for 2 minutes. Reduce the speed to low and gradually pour in the hot water (be careful to pour very slowly so it doesn’t splash). Stop the mixer and scrape down the sides and bottom of the bowl; mix again until evenly combined (the batter will be quite soupy). Pour into the prepared pan (it will be a very thin layer of batter) and bake for 20 to 25 minutes, or the cake is set and a toothpick inserted in the center comes out clean. Let cool completely, then cut or break into 1½-inch (4-cm) pieces.
- Make the Pudding: In a large bowl, whisk together the chocolate pudding mix and cold water until completely smooth, about 1 minute. Add the sweetened condensed milk and whisk until smooth, about 1 minute. Cover and refrigerate for at least 30 minutes, or until thickened and set.
- Whip the Cream: In the bowl of an electric mixer fitted with the whisk attachment or beaters, whip the heavy cream and confectioners’ sugar on medium speed to medium-stiff peaks. Divide the whipped cream in half: fold one half into the chilled pudding until smooth and mousse-like, and reserve the other half for layering.
- Assemble the Trifle: In a large (9-inch/23-cm) trifle dish or glass bowl, layer half the cake pieces, half the pudding, half the cookies, and half the whipped cream. Repeat the layers, finishing with a layer of whipped cream. Decorate the top with the reserved cookies.
- Chill and Serve: Refrigerate the assembled trifle for at least 8 hours or overnight to let the cookies soften and the flavors meld. Serve chilled.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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