Peppermint Trifle
A temptingly sweet dessert that looks so elegant with alternating layers of red velvet cake, chocolate mousse, peppermint mousse and peppermint white chocolate morsels! The perfect do-ahead dessert to impress family and friends at your holiday celebration!
Ingredients
- 1 9x13 pan of Red Velvet Cake baked and cooled*
- 1 (8 oz) package Candy Cane Hershey Kisses
- ⅓ cup heavy cream
- 1 (5.9 oz) package instant chocolate pudding mix
- 2 cups milk
- 2 (8 oz) containers whipped topping*
- 1 (10 oz) package Andes Peppermint Crunch baking chips
- Sprinkles optional
Instructions
- Slice the cake into cubes, or break into bite-size pieces. Set aside.
- In a medium microwave-safe bowl, combine candy cane kisses and heavy cream. Microwave for one minute. Remove and stir until smooth. Allow to cool for at least 10 minutes.
- Add one 8-oz container of whipped topping to the peppermint mixture. Start by whisking 1 cup of the whipped topping in to lighten it up, then fold in the rest.
- In a medium mixing bowl, whisk the pudding mix and milk together until smooth. Allow to sit and thicken for 5 minutes.
- Incorporate the second 8-oz container of whipped topping into the pudding. Start by whisking 1 cup of the whipped topping in to lighten it up, then fold in the rest.
- In a large bowl or trifle dish, layer half of the cake. Spread half of the chocolate mousse into an even layer. Follow with another even layer of half of the peppermint mousse. Sprinkle half of the peppermint crunch evenly over the mousse. Repeat layering sequence once more.
- Cover with plastic wrap and refrigerate for at least one hour before serving. Trifle will stay fresh covered in the refrigerator for up to one week.
Notes
*Chocolate cake can be used instead of Red Velvet cake.
*Fresh whipped cream can be substituted for whipped topping. You'll need about 6 cups of fresh whipped cream.
*Depending on how large your trifle dish is, you may not need to use all of the cake. I had about a cup and a half leftover.
*Fresh whipped cream can be substituted for whipped topping. You'll need about 6 cups of fresh whipped cream.
*Depending on how large your trifle dish is, you may not need to use all of the cake. I had about a cup and a half leftover.