This brownie peppermint bark pudding trifle is a showstopper! All the delicious flavors of brownies and peppermint bark are wrapped up in one incredible dessert.
You’re either going to love me or hate me for this dessert. It is incredible! And with so many make-ahead options, it comes together fast.
Layers (And Pudding Options)
This dessert trifle is layered with four different components in order to achieve that delightful “peppermint bark” vibe:
- Brownies (cut into cute little cubes)
- White chocolate pudding (storebought or homemade – more on that below)
- Creamy no-bake peppermint cheesecake batter
- Sweetened whipped cream
Each of the above can be prepared days in advance, which makes this incredibly easy to assemble.
Homemade or Storebought Pudding
For the white chocolate pudding, you can use a 5.9-ounce box of storebought pudding mix (prepared and chilled).
Or you can go the homemade route using the amazingly yummy (and easy!) recipe for white chocolate pudding down below in the recipe notes. Try not to eat the whole bowl before you use it in the dessert.
The peppermint cheesecake batter is a simple whipped mixture of:
- cream cheese
- heavy cream
- granulated sugar
- crushed mint candy canes or peppermints
- peppermint extract or oil
Best Dish for Assembling Dessert Trifle
For a stunning presentation, this trifle can be assembled in a trifle dish {aff. link}.
For more practical (but still lovely) assembly and serving, the dessert can be assembled in a round, square or rectangle pan. I use this 9X13-inch pan {aff. link} which is actually just slightly smaller than a 9X13-inch dish but works great.
All of the ingredients except the sweetened whipped cream are layered TWICE. The whipped cream is spread on top followed by a healthy dusting of crushed mints.
Where all of the ingredients end up in a beautifully messy jumble once served, you can easily change up the layering method or size/shape of serving dish! This trifle is very adaptable.
A Decadent Dessert
If you are looking for a low-cal, sugar-free, lettuce-based dessert, look away.
This brownie peppermint park pudding trifle is luxurious and decadent and completely unashamed about taking up well-deserved space in the holiday dessert world.
My talented cousin, Faith, is the brilliant mind behind this dessert. She came up with this peppermint bark concoction last December, and I heard from multiple people who were fortunate enough to partake that it was one of the best desserts of all time.
After experiencing it for myself, I wholeheartedly agree. If you are looking for a stunning holiday dessert, this is the one!
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Brownie Peppermint Bark Pudding Trifle
Brownie Layer:
- 1 9X13-inch pan brownies, baked, cooled and chilled (makes it easier to cut them) – see note
White Chocolate Pudding Layer:
- 4 cups prepared and chilled white chocolate pudding (storebought or homemade – see notes for my homemade recipe)
Peppermint Cheesecake Layer:
- 12 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 ¼ cup heavy whipping cream
- ¼ to ⅓ cup crushed mint candy canes or peppermints
- 1 teaspoon peppermint extract
Whipped Cream Layer:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ¼ tp ⅓ cup crushed mint candy canes or peppermints
- Hot fudge sauce, optional
Prevent your screen from going dark
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Make sure brownies and pudding have been prepared and chilled.
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For the peppermint cheesecake layer, in the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, whip the softened cream cheese and granulated sugar together until smooth, 1 to 2 minutes.
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Add the heavy whipping cream, crushed peppermints, and peppermint extract. Mix on low speed to combine and then increase the speed to medium and continue mixing until the mixture is thick and creamy, 2 to 3 minutes (or longer, if needed). Scrape down the sides of the bowl as needed.
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Cut the brownies into 1/2-inch cubes.
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To assemble, spread half of the brownie cubes in a trifle dish or 9X13-inch pan.
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Spoon half of the pudding over the brownies and spread into a somewhat even layer (it doesn’t have to be perfect).
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Spoon half of the peppermint cheesecake layer over the pudding and spread evenly.
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Repeat all three layers: brownies, pudding, peppermint cheesecake.
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For the sweetened whipped cream, in the same bowl the peppermint cheesecake mixture was mixed in (no need to wash), mix the heavy whipping cream and powdered sugar on medium speed until soft peaks form, 3 to 4 minutes. Scrape down the sides of the bowl as needed.
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Spread the sweetened whipped cream over the top of the dessert and sprinkle with crushed candy canes (or peppermints).
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Refrigerate for at least an hour or up to 8 hours. Serve chilled with lightly warmed hot fudge sauce drizzled over the top, if desired.
Storebought Boxed Pudding: one 5.9-ounce box of white chocolate pudding prepared according to package instructions (with 3 cups cold milk) will yield enough for this recipe.
Homemade Pudding: this is the pudding recipe I use for this trifle recipe (it’s easy to make and so yummy!)
3 cups whole milk (or use 2 cups 1% or 2% milk + 1 cup heavy cream)
1/2 cup granulated sugar
1 egg
1 egg yolk
1/4 cup cornstarch
Pinch salt
6 ounces chopped white chocolate bars (NOT almond bark)
1 teaspoon vanilla extract
1 tablespoon butter
Combine milk, sugar, egg, egg yolk, cornstarch and salt in medium saucepan. Whisk to fully combine. Stir in the chocolate. Heat over medium heat, stirring constantly, until the pudding comes to a boil, thickens, and large bubbles pop at the surface. Immediately remove from the heat and strain through a fine mesh strainer into a bowl. Stir in the vanilla and butter. Press plastic wrap directly to the surface of the pudding to prevent a skin from forming and refrigerate until chilled and set.
*I haven’t tried using white chocolate chips as they often don’t melt well. My preference is to use the Ghirardelli white chocolate bars often found in the baking aisle near the candy coating (again, don’t use candy coating or almond bark – it will give an artificial taste to the pudding and a gloopy texture).
Serving: 1 serving, Calories: 440kcal, Carbohydrates: 73g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 48mg, Sodium: 3133mg, Sugar: 13g
Recipe Source: adapted from a recipe my talented cousin, Faith, thought up and made (to rave reviews!) – I cut the peppermint cheesecake layer down just a bit used a homemade white chocolate pudding
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