Prepare the mint layer by whisking together 3/4 c. powdered sugar, 1 tsp. peppermint extract, and 3 Tbsp. heavy cream in a medium bowl. Set aside. Melt the almond bark squares with 1/3 c. heavy cream in a sauce pan over low heat, stirring constantly. Melt completely and stir well. Remove from heat. Add 3 to 4 drops green food coloring and stir until completely incorporated. Fold green mixture into powdered sugar/peppermint/heavy cream mixture until incorporated. Cover bowl and let chill in the refrigerator until set and thickened, no longer than 1 hour, for optimal consistency. If mixture gets too thick in the refrigerator, microwave it for about 8 seconds and stir.

Prepare trifles by cutting cooled loaf cake into cubes, then layering about 3 cake cubes on the bottom of a small glass cup, followed by a big spoonful of the green mint mixture, then some Reddi-Wip. Repeat layers, finishing with Reddi-Wip and a garnish of mint chocolate curls. Serve immediately.