Mint Trifle Recipe

Begin by making chocolate cake according to instructions on back in a 9×13-inch pan.

Once done, let cool completely and then cut into 1 to 1½ inch squares. Set aside.

Make mint filling by whisking together pudding mix and milk in a large bowl. Once combined, add creme de menthe syrup/flavoring, food coloring and all but 1 cup of the cool whip. Mix well. Set aside.

Add Oreos to a gallon bag and crush.

Begin layering your dessert by adding half the cake squares to the bottom. Then add half of the mint filling along with half of the crushed oreos.

Add the rest of the cake squares, mint filling, and then Oreos.

Top with the last of the cool whip and chopped Andes.

Chill for at least 1 to 2 hours before serving.

ENJOY!