PEPPERMINT BROWNIE TRIFLE

Layers of homemade brownies and a no bake peppermint cheesecake make this Peppermint Brownie Trifle an impressive dessert to bring to holiday parties.

PEPPERMINT BROWNIE TRIFLE

Ingredients:
For the Brownie Layer:
  1. 1 cup butter
  2. 1/2 cup dark cocoa powder
  3. 4 eggs
  4. 2 cups sugar
  5. 2 teaspoons vanilla
  6. 1 teaspoon salt
  7. 1 1/2 cups flour
  8. 1/2 teaspoon baking powder

For the Cheesecake Layer:
  1. 2 - 8 ounce packages cream cheese, softened
  2. 1/4 cup sugar
  3. 1 teaspoon vanilla extract
  4. 1/2 teaspoon peppermint extract
  5. 2 1/3 cups Andes Peppermint Crunch Chips, divided
  6. 2 teaspoons shortening
  7. 16 ounces Cool Whip, thawed and divided
  8. Andes Peppermint Crunch candy bars, cut into triangles
Instructions:
  • Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
  • Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.
  • Beat the eggs until light colored. Add the sugar and extracts and beat again.
  • Stir in 1/4 cup of butter/cocoa mixture quickly. Add the rest of the butter mixture and beat again.
  • Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl.
  • Pour into prepared pan. Bake for 30 minutes. Do not over bake. Remove and let cool.
  • Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.
  • Place 1 1/2 cups Andes peppermint chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into cream cheese mixture and beat until mixed in.
  • Fold in half of the Cool Whip and 1/2 cup Andes chips.
  • Cut the brownies into 1 inch squares. Place half the brownies in the bottom of a trifle bowl.