Scale

1 (18-ounce) box fudge brownie mix (plus eggs, oil, and water as directed)

2 (3.4-ounce) boxes instant vanilla pudding mix

4 cups cold milk

Green gel food coloring

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

St. Patrick’s Day sprinkles (optional)

Mini chocolate chips or chocolate shavings (optional)

Chopped Andes mints (optional)

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1. Prepare and bake brownies according to package directions in a 9×13-inch pan, then cool completely.

2. Cut cooled brownies into 1-inch cubes and set aside.

3. In a large bowl, whisk together instant pudding mix and cold milk until smooth and thickened.

4. Add green food coloring and stir until evenly colored, then refrigerate for 10–15 minutes to fully set.

5. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

6. Layer half of the brownie cubes evenly in the bottom of a clear trifle dish.

7. Spread half of the green pudding over the brownie layer.

8. Add half of the whipped cream on top and smooth evenly.

9. Repeat layers with remaining brownies, pudding, and whipped cream.

10. Cover and refrigerate for at least 4 hours or overnight before garnishing and serving.

Ensure brownies are fully cooled before layering to prevent melting the cream.

For a minty flavor, add 1/2–1 teaspoon mint extract to the pudding or whipped cream.

Garnish just before serving to keep sprinkles vibrant and fresh.

Store covered in the refrigerator for up to 3 days.

For a gluten-free version, use a certified gluten-free brownie mix.