Brownie Peppermint Bark Pudding Trifle

Brownie Peppermint Bark Pudding Trifle is a chocolate recipe built around X13-inch pan brownies, prepared and chilled white chocolate pudding and cream cheese. Plan on 12 servings and about 165 minutes.

• Yield 12 servings
• Ready in 165 minutes
• Prep 45 minutes

Ingredients

Brownie Layer

• 1 9X13-inch pan brownies, baked, cooled and chilled (makes it easier to cut them) –

White Chocolate Pudding Layer

• 4 cups prepared and chilled white chocolate pudding (storebought or homemade – 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

1. Make sure brownies and pudding have been prepared and chilled.
2. 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.
3. 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.
4. Cut the brownies into 1/2-inch cubes.
5. To assemble, spread half of the brownie cubes in a trifle dish or 9X13-inch pan.
6. Spoon half of the pudding over the brownies and spread into a somewhat even layer (it doesn't have to be perfect).
7. Spoon half of the peppermint cheesecake layer over the pudding and spread evenly.
8. Repeat all three layers: brownies, pudding, peppermint cheesecake.
9. 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.
10. Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes (or peppermints).
11. 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.

Let the center settle before you cut it, or the slices will slump.