1 pkg. chocolate cake or family size brownie mix, baked in a 9”x 13” pan, according to package directions
3 c. cold milk
2 pkgs. (3.4 ounces) chocolate instant pudding
1 t. peppermint extract
1 container (16 ozs.) whipped topping, thawed
A few drops red food coloring (optional)
2 c. crushed peppermint candy or candy canes
Fresh mint sprig
Cool cake or brownies and cut into 1- to 2-inch cubes.
Add milk to dry pudding mix in medium bowl. Beat until pudding starts to thicken. Stir peppermint extract into pudding. Mix a little red food coloring into all but about a fourth of the whipped topping until it turns light pink. Refrigerate the remaining white whipped topping.
In a clear glass bowl or trifle dish, add half of the cake cubes, 3/4 cup candies, half of the pink whipped pudding and half of the pudding. Repeat to build layers ending with pudding. Cover loosely with plastic and refrigerate until ready to serve.
Right before serving, remove plastic and decorate the top with a “cloud” of the reserved white whipped topping. Sprinkle some peppermint candy on top and garnish with fresh mint sprig.