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| Minted
Chocolate Trifle |
| 2
packages (6 ounces ea.) peppermint patties (10 patties/package)
4 cups milk
2 packages (4-serving size)
instant chocolate pudding mix
1 package (3 ounces) ladyfingers
8 ounces frozen dessert topping,
thawed |
| Break
7 peppermint patties into pieces, then melt in top of double boiler or
in microwave oven; stir until blended and smooth. Gradually add about
1/2 cup of the milk and whisk until candy is blended into the milk,
cleaning chocolate from whisk periodically, if necessary. Add remaining
milk and whisk.
Add pudding mixes and whisk until mixture
begins to thicken. Break 10 peppermint patties into small pieces; stir
into pudding.
Arrange 12 ladyfinger halves in bottom of a
3-quart bowl or trifle dish. Spread half the pudding overtop, then about
6 ounces of the dessert topping. Arrange 12 ladyfinger halves overtop
the dessert topping, then a layer of the remaining pudding.
Spoon remaining whipped topping in 6 mounds
around edge of dish. Cut last 3 peppermint patties in half; stand one
half in each topping mound. Refrigerate at least 3 hours before serving.
16 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
