Cakes & Desserts Mint Brownie Trifle Mint Brownie Trifle Print Recipe CourseCakes & Frostings Servings 20 Servings 20 Mint Brownie Trifle Print Recipe CourseCakes & Frostings Servings 20 Servings 20 Ingredients Brownies: Nonstick cooking spray 1 package milk chocolate brownie mix 18-19.5 ounces 2 eggs 1/3 cup nonfat vanilla Greek style yogurt 1/4 cup vegetable oil 14 creme de menthe chocolate layered mints cut into small pieces, such as Andes Mints Pudding: 1 package white chocolate instant pudding mix 3.3 ounces 2 cups fat free milk Topping: 1 package Neufchatel creme cheese 3 ounces 1/3 cup nonfat vanilla Greek style yogurt 4 teaspoons powdered sugar Mint Curl Decoration: 6 creme de menthe chocolate layered mints cut into small pieces, such as Andes Mints Servings: Instructions Brownies: Preheat oven to 350 degrees F Grease bottom of a 9 x 13- inch baking pan with non-stick cooking spray. In a medium bowl, combine brownie mix, eggs, yogurt, and vegetable oil. Stir with a spoon until well blended. Stir in mint pieces. Pour batter into prepared pan. Bake 22 to 28 minutes or until a toothpick inserted in center of brownies has moist crumbs attached. Allow brownies to cool completely. Cut into small pieces. Pudding: Combine pudding mix and milk in a medium bowl. Mix according to package directions. Topping: Combine cream cheese, yogurt and powdered sugar in a small bowl. Beat with electric mixer until well blended. Mint curl decoration: Use a vegetable peeler to make small curls by shaving down the long edge of the mint. To assemble: Layer the pudding and brownies in a 3- quart trifle bowl in two layers. Spoon the topping over the top layer. Decorate with mint curls. Cover and chill until ready to serve. Add a sprig of fresh mint if desired.