Peppermint Brownie Trifle

For the Brownie Layer 

· 1 cup butter 

· 1/2 cup dark cocoa powder 

· 4 eggs 

· 2 cups sugar 

· 2 teaspoons vanilla 

· 1 teaspoon salt 

· 1 1/2 cups flour 

· 1/2 teaspoon baking powder 

For the Cheesecake Layer 

· 2 - 8 ounce packages cream cheese, softened 

· 1/4 cup sugar 

· 1 teaspoon vanilla extract 

· 1/2 teaspoon peppermint extract 

· 2 1/3 cups Andes Peppermint Crunch Chips, divided 

· 2 teaspoons shortening 

· 16 ounces Cool Whip, thawed and divided 

· Andes Peppermint Crunch candy bars, cut into triangles

· 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. 

· 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 with a piping bag and icing tip 21. 

· Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.

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