Mint Cookie Trifle

You will also need a trifle dish or a glass bowl deep enough for 6 layers.

In a large bowl, combine pudding mix and milk. Using an electric mixer, mix on medium low speed until smooth. Set aside.

Empty contents of whipped topping container into a separate bowl. Add peppermint extract and enough green food coloring and stir until it turns light green (about half a tube). Set aside until needed.

Using a knife, cut about 20 Thin Mints in half. Use 10 to 15 to line the bottom of the glass dish. Set aside 5 or 6 halves for the top.

Place another 15 or 20 cookies in a food processor and use the pulse button to break them up into small bite-sized pieces. If you don’t have a food processor, you can use a rolling pin. Place the cookies into a large Ziploc bag and press down with the rolling pin to break them. Be sure not to create crumbs; you want pieces you can actually bite into.

Set the crushed cookies aside for the next layer.

Pour half of the pudding on top of the cookies in the bottom of the dish. Spread evenly. Add half of the whipped topping over the pudding then add the crushed cookies. Add the remaining pudding over the crushed cookies, then add the rest of the whipped topping.

Top with remaining halved cookies. Refrigerate for at least 1 hour before serving for flavors to meld.