Brownie Peppermint Bark Pudding Trifle
Ingredients
Brownie Layer:
- 1 9X13-inch pan brownies, baked, cooled and chilled (makes it easier to cut them) - see note
White Chocolate Pudding Layer:
- 4 cups prepared and chilled white chocolate pudding (storebought or homemade - see notes for my homemade recipe)
Peppermint Cheesecake Layer:
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 ¼ cup heavy whipping cream
- ¼ to ⅓ cup crushed mint candy canes or peppermints
- 1 teaspoon peppermint extract
Whipped Cream Layer:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ¼ tp ⅓ cup crushed mint candy canes or peppermints
- Hot fudge sauce, optional
Instructions
- Make sure brownies and pudding have been prepared and chilled.
- For the peppermint cheesecake layer, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, whip the softened cream cheese and granulated sugar together until smooth, 1 to 2 minutes.
- Add the heavy whipping cream, crushed peppermints, and peppermint extract. Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed). Scrape down the sides of the bowl as needed.
- Cut the brownies into 1/2-inch cubes.
- To assemble, spread half of the brownie cubes in a trifle dish or 9X13-inch pan.
- Spoon half of the pudding over the brownies and spread into a somewhat even layer (it doesn't have to be perfect).
- Spoon half of the peppermint cheesecake layer over the pudding and spread evenly.
- Repeat all three layers: brownies, pudding, peppermint cheesecake.
- For the sweetened whipped cream, in the same bowl the peppermint cheesecake mixture was mixed in (no need to wash), mix the heavy whipping cream and powdered sugar on medium speed until soft peaks form, 3 to 4 minutes. Scrape down the sides of the bowl as needed.
- Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes (or peppermints).
- Refrigerate for at least an hour or up to 8 hours. Serve chilled with lightly warmed hot fudge sauce drizzled over the top, if desired.
Notes
Brownies: this recipe for one-bowl fudgy brownies is perfect for this trifle dessert. Any favorite 9X13-inch brownie recipe will work.
Storebought Boxed Pudding: one 5.9-ounce box of white chocolate pudding prepared according to package instructions (with 3 cups cold milk) will yield enough for this recipe.
Homemade Pudding: this is the pudding recipe I use for this trifle recipe (it's easy to make and so yummy!)
3 cups whole milk (or use 2 cups 1% or 2% milk + 1 cup heavy cream)
1/2 cup granulated sugar
1 egg
1 egg yolk
1/4 cup cornstarch
Pinch salt
6 ounces chopped white chocolate bars (NOT almond bark)
1 teaspoon vanilla extract
1 tablespoon butter Combine milk, sugar, egg, egg yolk, cornstarch and salt in medium saucepan. Whisk to fully combine. Stir in the chocolate. Heat over medium heat, stirring constantly, until the pudding comes to a boil, thickens, and large bubbles pop at the surface. Immediately remove from the heat and strain through a fine mesh strainer into a bowl. Stir in the vanilla and butter. Press plastic wrap directly to the surface of the pudding to prevent a skin from forming and refrigerate until chilled and set. *I haven't tried using white chocolate chips as they often don't melt well. My preference is to use the Ghirardelli white chocolate bars often found in the baking aisle near the candy coating (again, don't use candy coating or almond bark - it will give an artificial taste to the pudding and a gloopy texture).
1/2 cup granulated sugar
1 egg
1 egg yolk
1/4 cup cornstarch
Pinch salt
6 ounces chopped white chocolate bars (NOT almond bark)
1 teaspoon vanilla extract
1 tablespoon butter Combine milk, sugar, egg, egg yolk, cornstarch and salt in medium saucepan. Whisk to fully combine. Stir in the chocolate. Heat over medium heat, stirring constantly, until the pudding comes to a boil, thickens, and large bubbles pop at the surface. Immediately remove from the heat and strain through a fine mesh strainer into a bowl. Stir in the vanilla and butter. Press plastic wrap directly to the surface of the pudding to prevent a skin from forming and refrigerate until chilled and set. *I haven't tried using white chocolate chips as they often don't melt well. My preference is to use the Ghirardelli white chocolate bars often found in the baking aisle near the candy coating (again, don't use candy coating or almond bark - it will give an artificial taste to the pudding and a gloopy texture).