Chocolate Mint Oreo Trifles

 

My initial plan was to make this as a dessert for St. Patrick’s Day, because it’s green. As usual, holidays just fly by, generally with me chasing after them, so it had come and gone before I even purchased a package of mint Oreos. But, because it’s spring, and everything is starting to turn green, I decided to make it and share it with my number one son and his family. I made a bit of a mistake by doing this. This serves four, and no more. I stretched this out to serve five, and that completely threw off the pudding-to-whipped-cream ratio. Don’t be tempted to do that; learn from my mistakes. This can be made up to 24 hours ahead of serving it, thanks to the stabilized whipped cream. If you prefer not to stabilize the whipped cream, as I have done here, you’re going to want to serve it fairly quickly.Chocolate Mint Oreo Trifles

Adapted from The Slow Roasted Italian

12 Oreo Mint Cookies, chopped

1 3.9-oz. pkg. Instant JELL-O Chocolate Pudding

2 c. whole milk

2 c. heavy whipping cream

2 t. unflavored gelatin (Knox recommended)

½ c. powdered sugar

1½ t. peppermint extract

6-8 drops green food coloring

20 Andes Mints, chopped

In a medium mixing bowl with an electric mixer, beat  pudding mix and milk for 2 minutes until thickened. Refrigerate until ready to use.

Into a small bowl or ramekin, place 8 teaspoons of cold water. Sprinkle gelatin on top, and let it set on the counter until firm. Meanwhile whip heavy cream with an electric mixer. Start the mixer on low while you put the ramekin with the water and gel mixture into the microwave for 10 seconds to melt. As the cream is whipping, slowly add the melted gel mixture. Add powdered sugar, food coloring, and peppermint extract. Increase speed to high and whip cream until stiff peaks form. You have just stabilized your rib cream, so that it won’t collapse on itself while your trifles are in the refrigerator waiting to be served.

 To assemble: Add 1/4 of the Oreos to the bottom of each of the four individual trifle dishes. Spoon 1/4 of pudding directly on top of Oreos. Reserve a tablespoon of chopped mints. Add ¼ of remaining mints to trifle, directly on top of pudding. Top with whipped cream. Sprinkle with reserved mints. Refrigerate until ready to serve. Garnish with an Andes mint, if desired.

Serves 4.

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After Dinner Mint Pie

Not too long ago reader of this blog contacted me to ask me what happened to my recipe for After Dinner Mint Pie. She said she had seen it on the blog, but couldn’t find it and wondered if I could email it to her. I hadn’t remembered a recipe like that, but with more than 1300 recipes on this blog, it very well could have been there, so I did a search of my own. As I thought, I hadn’t made an After Dinner Mint Pie. But I got to thinking, gosh that sounds pretty darned good. So, I started looking around on the Internet, found a number of different recipes, and then decided to come up with one on my own, a combination of those that I had seen, along with something that I hadn’t, namely a crust made out of mint Oreo cookies.

Coming up with the idea for this crust, I did not do alone. I was talking to my number two son, telling him about this pie. (Saying the word “pie” is certain to get his attention, and trust me, that attention was rapt.) I don’t like making a traditional pie  crust, so that was out of the question, then I wondered aloud, should I do graham cracker? Shortbread cookie? Chocolate cookie? Oreo cookie, or what? 

My son looked at me and said, “You know what you always say mom.” 

What I always say? What do I always say? “Life is short, eat dessert first,” I asked him. 

No, was the reply. 

“Chocolate is not meant to be shared.” He looked at me. 

“Give me chocolate or give me death?” I looked at him hopefully. 

No! I could tell he was getting frustrated. 

“Go big or go home!” he told me. He’s right, I do say that, a lot. 

Okay, MINT Oreo cookies it is.

You are going to love this pie, and so will your guests. The lively green color make it appropriate for both St. Patrick’s Day and Christmas, but don’t wait until those holidays to make this light, refreshingly delicious, pleasingly pastel, boozy dessert; the sooner the better!

After Dinner Mint Pie

1 15.25-ounce package Mint Creme Oreos
3 tablespoons unsalted butter
1/4 cup crème de menthe
1 7-ounce jar marshmallow cream
1-2 drops of peppermint extract, more or less to taste
4 drops green food coloring
2 cups heavy cream, whipped

Place Oreo cookies into the work bowl of a food processor; process until pulverized. Add melted butter, and process until mixed. Press crumbs into the bottom of a 9” pie plate, reserving 1/4 cup for topping. Place pie pan into freezer while you make the filling. Put marshmallow cream into a large mixing bowl, and slowly whisk in crème de menthe. Whisk in extract and food coloring. Carefully fold in whipped cream. Pour into prepared pan and return to the freezer. Allow to freeze for at least four hours. It will not freeze firm because of the crème de menthe, making it easy to slice when you’re ready to serve it. Serve sprinkled with remaining cookie crumbs, a drizzle of chocolate syrup, and a spritz of whipped cream.

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If you prefer your after dinner mints in a more portable form, be sure to try this Andes Mint Chocolate Chip Fudge.

This post is linked to:

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Busy Mondays

Merry Monday

Over the Moon

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Inspire Me Tuesday

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