Central Pennsylvania Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
*Me&Mr.T*
I saw your post below about the mint trifle. Would you mind posting it since you found it? My BIL just called and said he is making one tomorrow and was wondering if I had a recipe. Perfect timing! Thanks, I really appreciate it!
Re: *Me&Mr.T*
Sure, here it is! It was written for a Pampered Chef party so it may have some extra instructions in it talking about the different products of their's. I am just typing exactly what it says. Also, I did not find the mint baking chips, but you can just use regular Andes mints.
Chocolate Mint Trifle
1 devils food cake mix (prepared as directed)
2 boxes (3.4 oz) of vanilla instant pudding and pie filling
2 1/2 cups of cold milk
2 8oz containers of whipped topping, thawed in refridgerator
10 oz bag Andes Creme De Menthe Baking Chips
10 oz bag Peppermnt Crunch Baking Chips (optional)
Green Food Coloring (optional)
Mint Flavoring (optional)
Bake cake in large bar pan (follow directions on baking the cake). Let cool. Cut cake into 1-1.5 inch cubes with a pizza cutter sprayed with vegetable oil. (You can also add 1/2 cup of mint chocolate baking chips to the cake mix before baking for a mint chocolate cake)
Filling: Combine milk and pudding in a bowl. Add green food coloring. (Add 1/4 tsp of mint flavoring if desired. If you put mint chocolate baking chips in the cake mix, I would omit this). Gently mix in. Fold in 2 cups of whipped topping.
Layer 1/3 of the chocolate cake cubes with 1/2 of the filling. Spring 1/3 of the Andes Creme De Menthe baking chips. Repeat.
Fill Easy Accent Decorator with whipped topping using star tip. Spread remaining whipped topping on top of trifle for an icing. Decorate with dollops of whipped topping using the decorator starting with a dollop in the center and then all around the perimeter. Start with 3, 6, 9, 12 o'clock and then fill in with dollops in between. Garnish by sprinlking chocolate and/or peppermint crunch baking chips on top of whipped topping.