Beat cream and powdered sugar in a medium bowl with an electric mixer on high until stiff peaks form. Fold in 2 Tbsp. liqueur; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
They’re boozy. They’re minty. They’re deeply, unapologetically fudgy. These sultry mini trifles are anchored by brownies swimming in a velvety Irish cream pudding. What’s not to love?
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ⅔ c. Hy-Vee heavy whipping cream | ||
| 2 tbsp. Hy-Vee powdered sugar | ||
| 6 tbsp. Baileys original Irish cream liqueur, divided | ||
| 1 ¾ c. cold Hy-Vee whole milk | ||
| 1 (3.9-oz.) pkg. Hy-Vee chocolate flavor instant pudding & pie filling | ||
| 1 (14-oz.) pkg. Hy-Vee Bakery fudge brownies (6 ct.) | ||
| 6 Andes creme de menthe thin mint chocolates |
Things To Grab
- 2 medium bowls
- Electric mixer
- 6 (8-oz.) trifle dishes
Directions
Beat milk, pudding mix and remaining 4 Tbsp. liqueur in another medium bowl for 1 to 2 minutes or until smooth.
To assemble, cut each brownie into 8 cubes. Spoon about 2 Tbsp. pudding mixture into each of 6 (8-oz.) trifle dishes. Layer with half of the brownie cubes and remaining pudding mixture, then remaining brownie cubes. Top with whipped cream mixture.
Cut mints lengthwise into thin shards using a sharp knife. Sprinkle on top of trifles. If desired, refrigerate up to 4 hours before serving.
Nutrition facts
Servings
540 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 60mg
- Sodium: 530mg
- Total Carbohydrates: 69g
- Protein: 5g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 6%
0%
Potassium 4%