Mint Brownie Trifle


Mint Brownie Trifle

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    A healthier twist on a classic dessert, this recipe packs in the protein by swapping in some Greek yogurt.

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    Servings and Ingredients

    Serves 20
    1 (18.4-oz.) pkg. milk chocolate brownie mix
    2 Hy-Vee large eggs
    ⅔ c. Hy-Vee vanilla nonfat Greek yogurt, divided
    ¼ c. Hy-Vee vegetable oil
    14 Andes creme de menthe thin chocolate mints, chopped
    1 (3.3-oz.) pkg. white chocolate instant pudding & pie filling
    2 c. Hy-Vee fat-free skim milk
    3 oz. Hy-Vee 1/3 less fat Neufchâtel cream cheese, softened
    ⅓ c. Hy-Vee vanilla nonfat Greek yogurt
    4 tsp. Hy-Vee powdered sugar
    6 whole Andes creme de menthe thin chocolate mints

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • 13x9-in. baking pan
    • 2 medium bowls
    • 3-qt. trifle dish


    1. Preheat oven to 350 degrees. Spray bottom of a 13x9-in. baking pan with nonstick spray. Combine brownie mix, eggs, 1/3 cup yogurt and vegetable oil in a medium bowl. Stir with a spoon until batter forms. Stir in chopped mints. Spread batter evenly in prepared pan.

    2. Bake 23 to 28 minutes or until set in center. Cool completely in pan on wire rack. Cut into 1-in. pieces.

    3. Prepare pudding mix with milk according to pkg. directions. Set aside.

    4. Combine cream cheese, remaining 1/3 cup yogurt and powdered sugar in a medium bowl. Beat with electric mixer on medium until smooth and creamy.

    5. To assemble, layer one half of the pudding and one half of the brownies in a 3-qt. trifle dish. Top with remaining pudding and brownies. Spoon cream cheese mixture over top. Cut long edges of 6 whole mints with vegetable peeler to make small curls. Sprinkle over top of trifle. Cover and chill until ready to serve.