Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream

Okay, this is super delicious but really rich. So serve it with the right crowd.

Photo Credit to Mel's Kitchen Cafe

Mint Brownie and Oreo Hot Fudge Trifle with Minty Cream Cheese Whipped Cream
Brownies:
9X13 pan of brownies, cut into small cubes (see note - you only will use about 3/4 of the pan of brownies)
Mint Cream Cheese Whipped Cream:
8 ounces cream cheese, light or regular, softened
3 cups heavy whipping cream
1-2 teaspoons mint extract
1/2 cup powdered sugar
Oreos and Hot Fudge:
25 mint Oreos, coarsely chopped
1/2 - 3/4 cup hot fudge sauce, warmed slightly

For the whipped cream, in a large bowl, beat together the softened cream cheese with about 1/2 cup of the whipping cream until the mixture is smooth. Add the mint extract, powdered sugar and the remainder of the whipping cream gradually. Mix on high speed until the cream is whipped and the mixture is very thick and creamy.
In a glass trifle dish (or large glass bowl), place in 1/3 of the brownies then 1/3 of the whipped cream, spreading evenly to the edges. Next sprinkle in a little more than 1/3 of the Oreos (about 10 chopped) and finally drizzle with 1/3 of the hot fudge sauce.
Repeat that same layering process two more times (the only difference is that I only used about 4 chopped Oreos for the very final layer - so the first two layers use about 10 chopped Oreos each).
Chill in the refrigerator until ready to serve.

Recipe Source: Mel's Kitchen Cafe

Heavenly Blueberry and Cream Angel Dessert

Laurel made this for her own birthday, and it was perfect. It was light with a little cream cheesiness. And blueberries are heavenly, so this was hard to stop eating, and I loved every minute of it.

Photo Credit to Mel's Kitchen Cafe

Heavenly Blueberry and Cream Angel Dessert

12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water
Squeeze of fresh lemon juice (about 1/2 tablespoon)
Baked, cooled and cubed angel food cake {A full cake from the store, or less of a boxed mix}
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar
1 1/2 cups heavy cream
3 tablespoons powdered sugar

For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature.
For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added.
For the whipped cream, beat together the heavy cream and powdered sugar until peaks form.
To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers.
Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Recipe Source: Mel's Kitchen Cafe

Strawberry-Banana Trifle

I made this once, and it was a...home...run! Seriously, it's not too heavy, and made with fruit {Which makes it healthier, right}, and it makes a TON! Try it and you won't be disappointed. {PS...Mallory's favorite}

Photo credit to recipe.com

Strawberry-Banana Trifle
2 bananas, peeled
3 egg whites
2 tablespoons oil
1 box (18.25 ounces) white cake mix
Filling and Fruit:
2 boxes (3 ounces each) cook-and-serve vanilla or banana pudding mix {I used instant!}
3-1/2 cups milk
2 bananas, peeled and sliced
2 cups sliced strawberries, plus more for garnish
1 cup heavy cream, whipped with
1 tablespoon sugar

Heat oven to 350 degree F. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Set aside.

Cake: In a mixer, combine 1-1/3 cups water, the bananas, egg whites and oil. Mix until mostly smooth, about 2 minutes. Add cake mix. Beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes. Pour into prepared pan and bake at 350 degree F for 33 to 35 minutes.

Cool cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.

Filling and Fruit: Meanwhile, cook pudding mix with milk for 15 to 20 minutes over medium heat, until thickened and bubbly. Transfer to a bowl and refrigerate 30 minutes. {or just make instant}

Trim edges from cooled cake. Cut in half, then cut one half into cubes (about 20). Place in a trifle dish or bowl and press slightly to compress. Spoon 2 cups pudding over cake. Top with 1 sliced banana and 1 cup of the sliced strawberries. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries. Top with heavy cream. Refrigerate at least 3 hours or overnight. {The longer, the better}

Recipe Source: Slightly adapted from Recipe.com