March Recipes

Irish Cream Mini Brownie Trifles

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Cups of Irish Cream Mini Brownie Trifle layered desserts.
Hands On:
20 minutes
Total Time:
20 minutes


  • ⅔ cup Hy-Vee heavy whipping cream
  • 2 tbsp Hy-Vee powdered sugar
  • 6 tbsp Baileys original Irish cream liqueur, divided
  • 1 ¾ cups cold Hy-Vee whole milk
  • 1 (3.9-oz.) pkg. Hy-Vee chocolate flavor instant pudding & pie filling
  • 1 (14-oz.) pkg. Hy-Vee Bakery fudge brownies (6 ct.)
  • 6 Andes creme de menthe thin mint chocolates
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Beat cream and powdered sugar in a medium bowl with an electric mixer on high until stiff peaks form. Fold in 2 Tbsp. liqueur; set aside.
Beat milk, pudding mix and remaining 4 Tbsp. liqueur in another medium bowl for 1 to 2 minutes or until smooth.
To assemble, cut each brownie into 8 cubes. Spoon about 2 Tbsp. pudding mixture into each of 6 (8-oz.) trifle dishes. Layer with half of the brownie cubes and remaining pudding mixture, then remaining brownie cubes. Top with whipped cream mixture.
Cut mints lengthwise into thin shards using a sharp knife. Sprinkle on top of trifles. If desired, refrigerate up to 4 hours before serving.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories: 90
% Daily Value*
Total Fat: 4g 6%
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 10mg 3%
Sodium: 88mg 4%
Total Carbohydrate: 12g 4%
Dietary Fiber: 0g 1%
Sugars: 9g 18%
Protein: 1g 2%

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