Christmas Peppermint Brownie Trifle Recipe
This festive Christmas Trifle recipe layers rich brownie pieces, peppermint-flavored whipped cream, warm hot fudge sauce, and crunchy Andes Peppermint Crunch chips to create a decadent, crowd-pleasing holiday dessert. Perfect for preparing ahead, these individual trifles combine creamy, chocolatey, and minty flavors for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (if making brownies from scratch)
- Total Time: 12 hours 50 minutes
- Yield: 6-8 individual trifles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Brownies
- Prepared brownies, cooled completely (8×8 or 9×9 pan, about 1 batch)
Peppermint Whipped Cream
- 4 oz cream cheese, softened
- 1 1/2 cups cold heavy cream, divided
- 1 tsp peppermint extract
- 1/2 cup heaping powdered sugar
Other
- 15.5 oz jar hot fudge sauce (Mrs. Richardson’s recommended)
- 10 oz Andes Peppermint Crunch Baking Chips
Instructions
- Prepare Brownies: Either use already prepared brownies or bake your favorite brownie mix in an 8×8 or 9×9 pan. Allow brownies to cool completely, then cut into 1/2-inch pieces and set aside.
- Make Peppermint Cream Cheese Mixture: In a large mixing bowl fitted with a whisk attachment or using a hand mixer, whisk together 1/4 cup cold heavy cream and softened cream cheese until completely smooth, approximately 1 minute.
- Add Peppermint Flavor and Sugar: Mix in the peppermint extract and powdered sugar. Whisk until thoroughly combined.
- Whip Remaining Cream: Slowly drizzle in the remaining 1 1/4 cups cold heavy cream down the side of the bowl to prevent splattering. Whisk until very soft peaks form, resembling thick pudding that barely holds shape when lifting the whisk.
- Warm Hot Fudge Sauce: Microwave the hot fudge sauce in 30-second intervals, stirring after each, until pourable but not too hot to melt whipped cream. Let cool slightly if necessary.
- Assemble Trifles: In individual glasses or bowls, layer 3-4 brownie pieces, 1-2 tablespoons of warm fudge sauce, a layer of peppermint whipped cream, then a generous layer of Andes Peppermint Crunch Chips.
- Repeat Layers: Repeat the layering of brownie pieces, fudge sauce, peppermint whipped cream, and Andes chips one more time in each glass.
- Refrigerate: Cover the glasses and refrigerate for 12-24 hours to allow flavors to meld and for the dessert to chill thoroughly.
- Serve: Serve the trifles cold, ideally alongside a hot cup of coffee for a perfect holiday pairing.
Notes
- If you can’t find Andes Peppermint Crunch Baking Chips, substitute with peppermint bark or crushed peppermint candies for a similar texture and flavor.
- For homemade hot fudge sauce, melt chocolate chips with heavy cream and a touch of butter until smooth.
- Whipping the cream cheese and cream mixture thoroughly is key for a smooth, light texture.
- Drizzling cold cream down the side of the bowl helps to avoid splattering and keeps the mixing process tidy.
- Allowing the assembled trifles to chill for a longer period enhances the flavor combination.
Keywords: Christmas trifle, peppermint trifle, holiday dessert, chocolate trifle, peppermint dessert, layered dessert, no-bake dessert
