1 (3.4oz) box cook and serve chocolate pudding
3 1/2 cups milk
1 chocolate cake mix
1 cup Andes mint baking chips, plus additional for garnish
1 (3.4 oz) box instant vanilla pudding
1 cup Irish creme coffee creamer (I used International Delight)
6 drops green food coloring
1 tub Cool Whip
Combine the chocolate pudding mix with 2 cups milk. Stir constantly over medium heat, until the pudding thickens.
Combine the pudding mixture with the cake mix, and stir completely.
Line a 13×9 baking dish with foil, and spread the brownie mixture in the pan. Top with the Andes mint baking chips.
Bake at 350 for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
While the brownies are cooling, combine the vanilla pudding mix, 1 1/2 cups milk, 1/2 cup coffee creamer, and green food coloring. Stir completely, cover, and refrigerate to set.
Once the brownies have cooled, cut them into small pieces, and place in a baking dish.
Pour the remaining 1/2 cup coffee creamer over the brownies, and refrigerate for 10 minutes.
Layer the trifle together, starting with brownies as the bottom layer.
Top with the green pudding mixture, and garnish with Andes mint baking chips.
Top with a layer of cool whip.
Continue repeating the layers, until you run out of ingredients. Finish the trifle with a final layer of cool whip and Andes mint baking chips.
Adapted from this recipe