Chocolate Mint Cookie Trifle

Ingredients:

• 1 package 432 g of dry biscuit mix Devil's Food
• 270 g chocolate mint cookies, such as Thin Mint, coarsely chopped
• 2 cups heavy cream
• 1/3 cup corn syrup
• 0.5 tsp vanilla extract
• 2 cups ready-made vanilla pudding
• 1 tbsp small fresh mint leaves, for serving
• Special equipment: 12-cup trifle pan

Preparation:

1. Prepare a 22 x 32 cm (9 x 13 in) baking pan and mix the sponge cake batter according to package directions. Stir in 1 cup of chopped cookies. Bake the cake according to package directions and let it cool completely. Once cooled, cut it into 2.5 cm (1 in) squares.
2. In a medium bowl, beat the cream, corn syrup, and vanilla with an electric mixer on medium speed until medium peaks form.
3. Assemble the triflePlace half the chocolate squares in the bottom of a trifle pan. Spread half the whipped cream evenly over the cake. Sprinkle the cream with cookie pieces, reserving 2 tablespoons. Then spoon in the vanilla pudding and spread it evenly up to the sides of the pan. Cover evenly with the remaining cake pieces. Then spread the remaining whipped cream over the cream. Sprinkle with the remaining mint cookies.
4. Refrigerate for at least 4 hours or overnight. Spoon into serving bowls using a long-handled spoon.