Chocolate Mint Cookie Trifle
Votes: 2
Time: 2 hours.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
The highlight of this trifle is the Thin Mint Chocolate Chip Cookie, a favorite among Girl Scouts. The cookies are chopped into pieces and added to the cake batter before baking, and they also form one of the layers of the dessert. It's best to bake the trifle in a special glass pan, which allows you to see the beautiful cross-section. Layer the baked chocolate chip cookie pieces, whipped cream, vanilla pudding, and chocolate chip cookie pieces. Save a box of these cookies to enjoy the unique flavor and texture of this dessert.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package 432 g of dry biscuit mix Devil's Food
- 270 g chocolate mint cookies, such as Thin Mint, coarsely chopped
- 2 cups heavy cream
- 1/3 cup corn syrup
- 0.5 tsp vanilla extract
- 2 cups ready-made vanilla pudding
- 1 tbsp small fresh mint leaves, for serving
- Special equipment: 12-cup trifle pan
We recommend
Recipes with similar ingredients: cake mix, shortbread cookies, corn syrup, cream, vanilla extract, vanilla pudding, mint
Cooking the dish according to the recipe:
- Prepare a 22 x 32 cm (9 x 13 in) baking pan and mix the sponge cake batter according to package directions. Stir in 1 cup of chopped cookies. Bake the cake according to package directions and let it cool completely. Once cooled, cut it into 2.5 cm (1 in) squares.
- In a medium bowl, beat the cream, corn syrup, and vanilla with an electric mixer on medium speed until medium peaks form.
- Assemble the triflePlace half the chocolate squares in the bottom of a trifle pan. Spread half the whipped cream evenly over the cake. Sprinkle the cream with cookie pieces, reserving 2 tablespoons. Then spoon in the vanilla pudding and spread it evenly up to the sides of the pan. Cover evenly with the remaining cake pieces. Then spread the remaining whipped cream over the cream. Sprinkle with the remaining mint cookies.
- Refrigerate for at least 4 hours or overnight. Spoon into serving bowls using a long-handled spoon.
Categories:
recipe / Mixer / Desserts / Cakes / / Food Network - recipes / American cuisine
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