Peppermint Brownie Trifle

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Cocoa powder, dark
  • 16 oz Cool whip
  • 1 1/2 cups Flour
  • 1/2 tsp Peppermint extract
  • 1 tsp Salt
  • 2 tsp Shortening
  • 2 1/4 cups Sugar
  • 3 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 2 8 ounce packages Cream cheese

• Desserts

  • 1 Andes peppermint crunch candy bars
  • 2 1/3 cups Andes peppermint crunch chips

Found on insidebrucrewlife.com

Description

Directions

• 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 a greased 9x13 baking dish. Bake at 350 degrees 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 1 minute. 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. Top with half of the peppermint cheesecake. Repeat layers.
• Cover the top with the 2 1/2 cups Cool Whip and Andes chips. Swirl the last 1/2 cup Cool Whip around the edges and top with candy bar triangles. Keep refrigerated and covered until serving. Serves 12-14.