Festive Minty Mocha Trifle Recipe
Author: Generations of Savings
- 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
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.