Peppermint Brownie Trifle: Easy Layered Christmas Dessert

If you love chocolate and peppermint, this Peppermint Brownie Trifle is a must-have dessert for the Christmas season. With layers of rich, fudgy brownies, creamy pudding, fluffy whipped topping, and refreshing peppermint flavor, every spoonful feels indulgent and festive.

I love serving this dessert during holiday gatherings because its beautiful layers make an impressive centerpiece for any Christmas table. It is perfect for Christmas parties, family dinners, and seasonal celebrations when you want something sweet to share. Serve it in a trifle bowl or individual dessert glasses for a delicious holiday treat that everyone will enjoy.

Why You’ll Love This Recipe

• No fancy skills required: Stirring and layering create the trifle. Piping bags remain optional.
• Make-ahead friendly: Assemble it the night before, and it improves as it chills.
• Budget-friendly: A boxed brownie mix works if you prefer, along with cream cheese, Cool Whip, and Andes chips.
• Kid-approved: Children enjoy the pink layers, chocolate chunks, and candy bar triangles.
• Crowd-ready: The trifle suits Christmas parties, game day, and potlucks.

Tools You’ll Need

Nothing fancy, I promise.

• Trifle bowl: A clear glass bowl shows the layers. A 9×13 pan works if you do not have one.
• Hand mixer or stand mixer: Beat the cream cheese until smooth.
• Rubber spatula: Fold in the Cool Whip and spread the layers without making a mess.

Ingredients

For the Brownie Layer

• 1 cup unsalted butter – Melted and slightly cooled. Do not use cold butter or it will seize up.
• ½ cup dark cocoa powder – Dark cocoa gives a deeper chocolate flavor. Regular cocoa works too, but the color will be lighter. Learn more about cocoa solids if you are curious.
• 4 large eggs – Room temperature eggs beat up fluffier. If you forget to set them out, put them in warm water for 5 minutes.
• 2 cups granulated sugar – Yes, it is a lot. Brownies need it.
• 2 teaspoons vanilla extract – Use the real stuff if you have it.
• 1 teaspoon table salt – Balances the sweetness.
• 1 ½ cups all purpose flour – Spoon and level, do not pack it.
• ½ teaspoon baking powder – Just a little lift.

For the Cheesecake Layer

• 2 – 8 ounce packages cream cheese, softened – Softened is key. Cold cream cheese will give you lumps.
• ¼ cup granulated sugar – Just enough to sweeten the cheese.
• 1 teaspoon vanilla extract – For balance.
• ½ teaspoon peppermint extract – A little goes a long way. Do not accidentally pour more.
• 2 ⅓ cups Andes Peppermint Crunch Chips, divided – These melt into the pink color. If you cannot find them, see the tips below.
• 2 teaspoons shortening – Helps the chips melt smoothly. Do not skip it.
• 16 ounces Cool Whip, thawed and divided – Thaw in the fridge overnight, not on the counter.
• Andes Peppermint Crunch candy bars, cut into triangles – For decorating the top. You can also use crushed candy canes.

How To Make Peppermint Brownie Trifle

Set aside about an hour, but most of that is waiting for brownies to cool. The assembly takes ten minutes.

1. Preheat and prep: Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray. If you use butter, be generous.
2. Melt butter and cocoa: Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly. If it is too hot, it will cook the eggs later.
3. Beat eggs and sugar: Beat the eggs until light colored. Add the sugar and extracts and beat again. Stir in ¼ cup of butter/cocoa mixture quickly. Add the remaining butter mixture and beat again. This tempers the eggs so they do not scramble.
4. Add dry ingredients: Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl. Pour into prepared pan. Bake for 30 minutes. Do not over-bake. Remove and let cool. A toothpick should come out with moist crumbs, not wet batter.
5. Make cheesecake base: Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.
6. Melt Andes chips: Place 1 ½ cups Andes peppermint chips and shortening in a microwave-safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into the cream cheese mixture and beat until mixed in. It will turn pink.
7. Fold in whipped topping: Fold in half of the Cool Whip (3 cups) and ½ cup Andes chips. Be gentle so you keep the fluff.
8. Cut brownies: Cut the brownies into 1-inch squares. Place half the brownies in the bottom of a trifle bowl. If you do not have a trifle bowl, a 9×13 pan works.
9. Layer: Top with half of the peppermint cheesecake. Repeat the layers. Do not press down; just spread gently.
10. Top and decorate: Cover the top with 2 ½ cups of Cool Whip and the remaining Andes chips. Swirl the last ½ cup of Cool Whip around the edges using a piping bag and an icing tip 21. Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.

Perfect Pairings

These go perfectly with…

• A cold glass of milk balances any chocolate dessert.
• Hot cocoa with a candy cane stirrer doubles the peppermint flavor.
• A game day or potluck table makes the trifle disappear before the chips do.
• Christmas dinner gives this easy layered holiday trifle with brownies a place beside the turkey.

Peppermint Brownie Trifle

This peppermint brownie trifle combines homemade brownies, pink peppermint cheesecake, whipped topping, and Andes Peppermint Crunch Chips in a layered Christmas trifle dessert. You bake the brownies at 350°F for 30 minutes, cool them completely, then layer them with the peppermint cheesecake filling and decorate with candy bar triangles. Make this peppermint brownie trifle for Christmas parties, a potluck, or holiday dinner when you need an easy layered holiday trifle with brownies.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 1 large trifle

Course: Christmas

Cuisine: American

Calories: 434

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter
• 1/2 cup dark cocoa powder
• 4 large eggs
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon table salt
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 2 – 8 ounce packages cream cheese softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/3 cups Andes Peppermint Crunch Chips divided
• 2 teaspoons shortening
• 16 ounces Cool Whip thawed and divided
• Andes Peppermint Crunch candy bars, cut into triangles

Equipment

• Trifle bowl
• Hand mixer or stand mixer
• Rubber spatula

Method

 

1. Preheat the oven to 350°F.

   Lightly spray a 9 × 13-inch baking pan with nonstick cooking spray. Alternatively, generously butter the pan to prevent the brownies from sticking.
2. Melt the Butter and Cocoa

   Melt the butter in a small saucepan over low heat. Whisk in the cocoa powder until the mixture is smooth and fully combined. Remove from the heat and allow the mixture to cool slightly before adding it to the eggs. This helps prevent the eggs from cooking prematurely.
3. Beat the Eggs and Sugar

   In a large mixing bowl, beat the eggs until light in color. Add the sugar and extracts, then beat again until well combined. Quickly stir ¼ cup of the melted butter and cocoa mixture into the egg mixture to temper the eggs. Add the remaining butter and cocoa mixture, then beat until smooth.
4. Add the Dry Ingredients and Bake

   In a separate bowl, sift together the flour, salt, and baking powder. Gradually beat the dry ingredients into the wet mixture, mixing just until combined. Pour the brownie batter into the prepared pan and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Remove the brownies from the oven and allow them to cool completely before assembling the trifle.
5. Make the Peppermint Cheesecake Filling

   In a large mixing bowl, beat the cream cheese, sugar, and extracts until light, smooth, and creamy. Set aside.
6. Melt the Andes Peppermint Chips

   Place 1½ cups of Andes peppermint chips and the shortening in a microwave-safe bowl. Microwave for 30 seconds, then stir thoroughly. Continue heating in short intervals as needed, stirring between each, until the mixture is completely melted and creamy. Add the melted peppermint mixture to the cream cheese mixture and beat until evenly combined. The filling will take on a pink color.
7. Fold in the Whipped Topping

   Gently fold in 3 cups of Cool Whip and ½ cup of Andes peppermint chips until evenly distributed. Use a spatula and fold carefully to preserve the light, fluffy texture of the filling.
8. Cut the Brownies

   Once the brownies have cooled completely, cut them into approximately 1-inch squares. Place half of the brownie pieces in the bottom of a trifle bowl. If you don't have a trifle bowl, you can assemble the dessert in the same 9 × 13-inch baking pan.
9. Assemble the Trifle

   Spread half of the peppermint cheesecake filling over the brownie layer. Add the remaining brownie pieces in an even layer. Top with the remaining peppermint cheesecake filling, spreading gently without pressing down on the layers.
10. Top and Decorate

    Spread 2½ cups of Cool Whip over the top of the trifle. Sprinkle the remaining Andes peppermint chips over the whipped topping. Transfer the final ½ cup of Cool Whip to a piping bag fitted with icing tip #21. Pipe decorative swirls around the edges. Finish each swirl with a triangle of candy bar for an extra festive touch.
11. Chill Before Serving

    Cover the trifle and refrigerate until ready to serve. Keeping it chilled helps the layers set and allows the flavors to blend together.

Recipe Notes

Cool the Brownies Completely

Make sure the brownies are completely cool before assembling the trifle. Warm brownies can melt the cream cheese filling, making the layers messy and difficult to assemble.

Cut into Bite-Sized Pieces

Cut the brownies into bite-sized squares that are easy to scoop but large enough to hold their shape. This helps create distinct, delicious layers throughout the trifle.

Peppermint Candy Substitution

If you can’t find Andes peppermint crunch baking chips, you can substitute Hershey’s Candy Cane Kisses. Chop them into small pieces before adding them to the peppermint cheesecake filling or using them as a topping.

No Trifle Bowl? No Problem!

If you don’t have a large glass trifle bowl, you can layer the brownie cubes and peppermint cheesecake filling in an 8 × 8-inch or 9 × 9-inch square pan instead.

Easier Serving Option

For a simpler presentation, spread the peppermint cheesecake mixture directly over the cooled brownies in the 9 × 13-inch pan. Add the whipped topping and decorative garnishes, then refrigerate until ready to serve.