Peppermint Bark Trifle
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
We're always looking for those showstopping desserts, especially during the holidays. This one is very impressive, but couldn't be easier to make. No one will ever know it's made with a store-bought angel food cake. —
James Schend,
Taste of Home Deputy Editor
Ingredients
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2 packages (8 ounces each) cream cheese, softened
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1/2 cup sugar
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3 tablespoons 2% milk
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1 teaspoon peppermint extract
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3 cups heavy whipping cream, whipped
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1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
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3 tablespoons crushed peppermint candies
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1-1/2 pounds Swirled Peppermint Bark
Directions
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1.
In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside.
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2.
Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
Nutrition Facts
1 cup: 426 calories, 35g fat (22g saturated fat), 106mg cholesterol, 279mg sodium, 25g carbohydrate (13g sugars, 0 fiber), 5g protein.
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