How to Make a Peppermint Trifle

cindy — Fri, 09 Dec 2016 11:00:13 +0000

Trifles are such a fun and beautiful dessert. I love making them for special occasions. This Peppermint Trifle is the fourth trifle recipe I’ve shared. It goes along with my Strawberry Trifle, Peanut Butter Cup Trifle and my Chocolate Toffee Trifle. I was asked to bring the dessert for our Schultz Thanksgiving celebration and right away I knew it was time to create a new trifle recipe!

This trifle has 3 easy layers a layer of chocolate cake, a layer of chocolate pudding, and a layer of peppermint mousse. When I am bring a trifle to an event, I don’t assemble it until just before time to serve. This worked out in my sister-in-law’s favor for Thanksgiving because she can’t eat the cake portion of the trifle. She did get a small bowl of the pudding and mousse to enjoy instead.

How to make a Peppermint Trifle

I recommend making the cake and pudding the day before, or at least early in the morning so that they have time to cool/set up.

Peppermint Trifle

This Peppermint Trifle is easy to make, delicious to eat, and beautiful to look at!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Author Cindy Schultz

Ingredients

Cake Layer

1 Chocolate Cake Mix I used Pillsbury Moist Supreme Chocolate Premium Cake Mix
Eggs & Oil as suggested on box

Pudding Layer

3.3 oz Jell-o Instant Chocolate Pudding Mix
Milk as required on the box

Mousse Layer

3.3 oz Jello-Instant Vanilla Pudding Mix
8 oz Cool Whip defrosted
1/4 cup Butter softened
4 oz Cream Cheese softened
1/2 cup Confectioner's Sugar
1 1/2 cups milk
1 tsp Vanilla Extract
1 tsp Peppermint Extract
8 Candy Canes crushed

Decoration

4 Candy Canes crushed

Instructions

Cake Layer

Prepare the cake mix according to the directions on the box.
Bake in a 13x9" pan
Allow to cool completely

Pudding Layer

Prepare the pudding according to the directions on the box.
Allow to set up in the fridge, in a covered bowl, for at least 2 hours.

Mousse Layer

Crush 8 candy canes (I did this in my Nutri Ninja Nutri Bowl)
In a bowl beat together the cream cheese and butter until smooth.
Mix in the powdered sugar.
Carefully fold in the Cool Whip.
In a separate bowl whisk together the pudding, milk, vanilla and peppermint extracts.
Fold in the crushed candy canes.
Gently fold the pudding mixture into the cream cheese mixture.
Cover and refrigerate at least 30 minutes.
Crush 4 more candy canes.

Assemble right before serving

Cut the cake into 1" cubes.
Place a layer of cake on the bottom of the trifle dish.
Next layer half of the mousse on top of the cake.
Next layer all of the chocolate pudding.
Make another layer of cake cubes.
Top that with the rest of the mousse.
Sprinkle the crushed candy canes on top.

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Candy Cane S’mores Bars

cindy — Fri, 02 Dec 2016 11:00:45 +0000

Based on last week’s post of 60 Amazing Peppermint Recipes, you already know I LOVE Peppermint. While planning my Thanksgiving baking with our house guest, we decided to mash-up some holiday recipes and make a Candy Cane S’more’s Bar. Sounds delicious, doesn’t it? I promise you it is! If you like sticky, ooey, gooey chocolate, peppermint and marshmallow fun, then this recipe is right up your alley. This recipe is also very easy to make, which is a plus!

Candy Cane S'mores Bars

These Candy Cane S'mores Bars taste like Christmas.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings 24 bars

Author Cindy Schultz

Ingredients

Crust

2 cups Chocolate Graham Cracker Crumbs
1 TBS Sugar
6 TBS Melted Butter

Filling

14 oz can Sweetened Condensed Milk

Topping

2 cups Mini Marshmallows
2 cups crushed Candy Canes
1 cup Milk Chocolate Chips divided

Instructions

Preheat the oven to 350°.
Spray a 9x13" pan with non-stick spray.

Crust

In a medium bowl, mix together the graham cracker crumbs, butter, and sugar.
Press the mixture into the bottom of the greased pan.
Bake for 7 minutes.

Filling

Remove the crust from the oven.
Pour the sweetened condensed milk over the crust
Bake for 10-12 minutes, until it becomes bubbly and golden.

Topping

While the milk layer is cooking, in a medium bowl mix together the crushed candy cane, mini marshmallows and 1/2 cup chocolate chips.
Remove the pan from the oven and immediately sprinkle the topping mixture on top of the milk layer.
Put the pan in the oven for about 3 more minutes, until the marshmallows puff up.
Remove the pan from the oven.
Place the remaining 1/2 cup of chocolate chips in a microwave safe bowl and melt. Use 15 second intervals stirring in between.
Drizzle the melted chocolate over the bar cookies.
Cool to room temperature.
Place in the refrigerator for 30 minutes to cool completely.
Remove from the fridge, using a warm knife, cut into squares.
Place the squares in a sealed container in the refrigerator until serving.

If you don’t have a food processor just put the graham crackers in a zippy bag and crush with a rolling pin. To crush the candy canes, I put them in a zippy bag, wrap the bag with a towel and then take it outside and beat it with a hammer until they are all crushed!

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How to Make a Peppermint Trifle