This brownie peppermint bark pudding trifle is a showstopper! All the delicious flavors of brownies and peppermint bark rolled into one amazing dessert.
You will either love me or hate me with this dessert. It’s amazing! And with so many customization options, it comes together quickly.
Layers (and Pudding Options)
This dessert trifle is layered in four separate layers to achieve that delightful “peppermint bark” vibe:
- Brownies (take small cubes)
- White chocolate pudding (store bought or homemade – more on that below)
- No-bake peppermint cookie dough
- Delicious whipped cream
Each of the above can be prepared days in advance, making this very easy to put together.
Homemade or store-bought pudding
With white chocolate pudding, you can use a 5.9 ounce box of store-bought pudding mix (prepared and cooled).
Or you can go the homemade route using the amazingly delicious (and easy!) white chocolate pudding recipe below in the recipe notes. Try not to eat the whole bowl before you use it for dessert.
Peppermint cheesecake batter is a simple whipped combination:
- cream cheese
- heavy cream
- granulated sugar
- crushed mint candy canes or peppermint
- peppermint extract or oil
The Best Dish to Combine Dessert Trifle
For an amazing presentation, this trifle can be assembled in a small container {aff. link}.
For a more practical (but still lovely) combination and serving, the dessert can be assembled in a round, square or rectangular pan. I use this 9X13-inch pan {aff. link} actually a little smaller than a 9X13-inch dish but it works fine.
All ingredients except the sweetened whipped cream are doubled. Whipped cream is spread on top followed by a healthy dusting of crushed mint.
When all the ingredients end up being a messy jumble when served, you can easily change the layering or the size/shape of the serving dish! This is small a lot be flexible.
A Decadent Dessert
If you’re looking for a simple, sugar-free, lettuce-based dessert, look no further.
This brownie peppermint park pudding trifle is fancy and messy and totally unashamed of taking its rightful place in the holiday dessert world.
My talented cousin, Faith, has a brilliant idea for this dessert. He came up with this peppermint bark concoction last December, and I heard from many people who were lucky enough to eat it that it was one of them. the best desserts of all time.
After seeing it for myself, I wholeheartedly agree. If you’re looking for a fabulous holiday dessert, this is it!
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Brownie Peppermint Bark Pudding Trifle
Brownie Layer:
- 1 9×13 inches pan brownies, baked, cooled and chilled (which makes them easier to cut) – see note
White Chocolate Pudding Layer:
- 4 cups prepared and chilled white pudding (store bought or homemade – see my homemade recipe notes)
Peppermint Cheesecake Layer:
- 12 ounces cream cheese, soft
- ¾ cup granulated sugar
- 1 ¼ cup heavy cream for digestion
- ¼ to ⅓ cup crushed mint candy canes or peppermint
- 1 a teaspoon peppermint extract
Whipped cream layer:
- 1 ½ cups heavy cream for digestion
- ¼ cup powdered sugar
- ¼ tp ⅓ cup crushed mint candy canes or peppermint
- Hot fudge sauce, optional
Prevent your screen from going dark
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Make sure the brownies and pudding are prepared and chilled.
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For the peppermint cake layer, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the softened cream cheese and confectioners’ sugar together until smooth, 1 to 2 minutes.
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Add heavy whipping cream, crushed peppermints, and peppermint extract. Mix on low speed to combine then increase speed to medium and continue mixing until mixture is thick and creamy, 2 to 3 minutes (or more, if needed). Grease the sides of the bowl as needed.
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Cut the brownies into 1/2-inch cubes.
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meeting, spread half of the brownie cubes in a small dish or 9X13-inch pan.
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Put half of the pudding on top of the brownies and spread a thin layer (it doesn’t have to be perfect).
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Place half of the peppermint cake layer on top of the pudding and spread evenly.
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Repeat all three layers: brownies, pudding, peppermint cheesecake.
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With sweetened whipped cream, In the same bowl where the peppermint cheesecake mixture was mixed (no need to wash), beat the heavy whipping cream and powdered sugar on medium speed until soft peaks form, 3 to 4 minutes. Grease the sides of the bowl as needed.
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Spread sweetened whipped cream on top of the dessert and sprinkle with crushed candies (or peppermints).
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Refrigerate for at least an hour or up to 8 hours. Serve chilled with a little warm fudge sauce drizzled on top, if desired.
Store-Bought Boxed Pudding: one 5.9-ounce box of white chocolate prepared according to package directions (with 3 cups cold milk) will yield enough for this recipe.
Homemade Pudding: this is the pudding recipe i use for this little recipe (easy to make and super delicious!)
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 of salt
6 ounces chopped chocolate bars (NOT almond bark)
1 teaspoon vanilla extract
1 tablespoon butter
Combine milk, sugar, egg, egg yolk, cornstarch and salt in a medium saucepan. Mix to fully combine. Add the chocolate. Heat over medium heat, stirring constantly, until the pudding has boiled, thickened, and large bubbles form on the top. Remove immediately from heat and strain through a fine mesh sieve into a bowl. Add vanilla and butter. Press plastic wrap directly over the surface of the pudding to prevent a skin from forming and refrigerate until cold and set.
*I have never tried using white chocolate chips as they usually don’t melt well. My favorite is to use the Ghirardelli white chocolate bars that are usually found in the bakery next to the candy coating (again, don’t use the candy coating or almond bark – it will give the pudding an artificial flavor and dark texture).
Serving: 1 worship, Calories: 440kcal, Carbohydrates: 73g, Protein: 2g, Oil: 15g, Saturated Fats: 9g, Cholesterol: 48mg, Sodium: 3133mg, Sugar: 13g
Recipe source: adapted from a recipe my talented cousin, Faith, thought up and made (for my review enjoyment!) – I cut the peppermint cheesecake layer down a bit and used homemade white chocolate pudding
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