Festive Minty Mocha Trifle

By Eat More Chocolate Team Miscellaneous Special Occassion No Bake

December 14, 2015

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Mint, chocolate and coffee together have been wowing taste buds forever.

Prep: 15 mins
15 mins

15 mins

1 Full-screen

Directions

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk, then coffee. Add chocolate syrup, peppermint extract and dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.

Layer half each of the chopped cookies, pudding mixture and grated chocolate in 2-1/2-qt. bowl. Repeat layers. Top with remaining COOL WHIP.

Refrigerate 2 hours. Sprinkle with crushed candies just before serving.

Source:

kraftrecipes.com

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 cups milk

1 cup brewed strong GEVALIA French Roast, cooled

2 Tbsp. chocolate syrup

1/4 tsp. peppermint extract

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

24 vanilla creme-filled chocolate sandwich cookies, coarsely chopped

1 oz. BAKER'S Semi-Sweet Chocolate, grated

1/3 cup crushed hard peppermint candies

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