Wednesday, May 15, 2013

Gluten Free Grasshopper Trifle Dessert

I'm on a little bit of a gluten-free buzz right now trying to find things my daughter likes. I made her some gluten free brownies a while back and she really liked them, so I made them again and wanted to use them in something.

I'll be honest, at first when I made the gluten free brownies I wanted to throw up when I was making them. They were NOT appealing when I was mixing the batter and I was pretty sure they would be disgusting. It didn't help that I am the biggest skeptic of gluten free foods in the universe either. But those brownies were actually really really good I tell ya what. It's weird because I absolutely loathe dark chocolate, and they tasted like dark chocolate brownies. So it's weird that I like them..??

Anyways, I threw this together to add to my list of desserts my kiddo can have! I didn't follow a recipe, so I have a couple of, "or you could do this instead..." thoughts.

What you will need:
  • 1 box Betty Crocker Gluten Free brownies, baked and cooled (or use regular brownies, it doesn't have to be gluten free)
  • 1 pkg. instant chocolate pudding
  • 2 C milk (to make the pudding)
  • 1 carton cool whip, divided
  • 1 tsp. peppermint extract
  • 1 bag baking Ande's Mints
  • Optional- green food coloring (I put a tiny drop in so it was a nice shade of light green, but you can't really tell in the picture)
  • Prepare chocolate pudding and store in the fridge
  • Bake brownies and cool
  • Mix 1/4 C of the cool whip into the chocolate pudding
  • In a separate bowl, mix the rest of the cool whip with the Ande's mints and mint extract (you could add the extract to the chocolate instead, or to both!)
  • Cube up the brownies
  • In a trifle dish, layer the chocolate pudding, brownies, and mint whip (or any layer you want I guess)
  • Top with Ande's Mints


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