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Mint Chocolate Trifles

These Mint Chocolate Trifles are the perfect little dessert for a St. Patrick’s Day party!

With layers of crushed Oreo cookies, cream cheese, chocolate pudding, and whipped cream, it’s a party in your mouth! I’ve been making it for my Grandkids for St. Patrick’s Day for the past few years and they just can’t get enough of this.

And if you want to keep it simple, you can make this dish in a 9″x13″ pan as well, and call it “Mint Chocolate Lasagna” for a twist.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here

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Prep Time: 30 Minutes
Total Time: 30 Minutes
Servings: 18


  • LAYER 1:
  • 36 Oreo cookies
  • 6 Tbsp butter, melted
  • LAYER 2:
  • 12 oz. heavy cream (divided); 4 oz for this layer
  • 1/4 cup powdered sugar
  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp. peppermint extract
  • Green food coloring
  • LAYER 3:
  • 2 small boxes (3.9-oz each) instant chocolate pudding mix
  • 3 1/4 cups milk
  • LAYER 4:
  • remaining whipped cream
  • 1/4 cup crushed mint chocolates (I use Andes Mint Chocolate candies)


  1. LAYER 1:

  2. Crush the Oreos in a food processor and process until crushed; or put in a zip top bag and crush with a rolling pin. Mix in the melted butter and press into the bottom of 18 small dishes, or the bottom of a 9"x13" pan. Set aside.

  3. LAYER 2:

  4. In a large bowl whip the 12 oz of heavy cream with 1/4 cup of powdered sugar until soft peaks form (whipped cream consistency). Set aside.

  5. In another large bowl beat together cream cheese, 1 cup powdered sugar and peppermint extract until creamy. Fold in 1 cup of the whipped cream. Spread evenly over crust.

  6. LAYER 3:

  7. In another large bowl whisk together the pudding mixes with the milk for about 2 minutes, or until thick. Carefully spread evenly over cheese layer.

  8. LAYER 4:

  9. Top with remaining whipped cream, and sprinkle with chopped candies. Cover and refrigerate for at least 4 hours before serving.

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