St. Patrick’s Day Trifle

chocolate mint bailey's trifle dessert

A decadent St. Patrick’s Day chocolate trifle with layers of pudding and cream infused with Bailey’s and garnished with crushed Oreos and Andes mints.


For the Cake

For the Pudding

For the Cream

Additional Ingredients


  1. Prepare chocolate cake according to box directions.  Allow to cool completely.
  2. Cut cake into 1-inch cubes.
  3. To prepare pudding, add Bailey’s Irish Cream, milk, and chocolate fudge pudding to a large mixing bowl.  Beat with a hand mixer until pudding thickens.  Set aside.
  4. To prepare cream, add heavy whipping cream, Bailey’s Irish Cream, powdered sugar, and vanilla to a large mixing bowl.  Beat until cream thickens and peaks form.
  5. To assemble trifle, add half of cake cubes to trifle bowl, followed by half of the pudding mixture, a third of the cream mixture, and third of the crushed Oreos.  Repeat these steps again. 
  6. Finish the trifle off with the remaining cream mixture and Andes mints.