Ingredients
1
box Betty Crocker™ Super Moist™ milk chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup water
1
envelope unflavored gelatin
1
jar (7.5 oz) marshmallow creme
1/2
cup crème de menthe
2
cups whipping cream
2
tablespoons sugar
1
package (4.67 oz) thin rectangular crème de menthe chocolate candies, chopped
1
package (8 oz) Oreo mini chocolate creme sandwich cookies, crushed
Additional broken thin rectangular crème de menthe chocolate candies
Fresh mint leaves
Preparation
Heat oven to 350°F. Grease 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 30 minutes.
Meanwhile, pour water into 1-quart saucepan. Sprinkle gelatin over water; let stand 1 minute to soften. Heat over low heat, stirring gently, until gelatin is completely dissolved.
In medium bowl, beat marshmallow creme, crème de menthe and gelatin mixture with whisk until well combined. Refrigerate 10 to 15 minutes.
In another medium bowl, beat whipping cream and sugar with electric mixer on medium-high speed until soft peaks form. Reserve 1 cup whipped cream; set aside.
Gently fold chilled mint mixture into whipped cream.
Cut cooled cake into 1-inch cubes. In 10-cup glass trifle bowl, line bottom with cake cubes. Add half of the mint mixture; spread evenly. Top with chopped candies. Add another layer of cake cubes and mint mixture. Top with crushed cookies and reserved whipped cream. Cover; refrigerate at least 2 hours but no longer than 24 hours.
Just before serving, garnish with additional candies and mint. Store covered in refrigerator.
