Red velvet cake layered with peppermint cream cheese filling, mint Oreos, Cool Whip and peppermint crunch candies fills this Peppermint Cheesecake Trifle.
Author: Lizzy T
1box Duncan Hines red velvet cakebaked in 9x13 pan according to box directions
10ouncesAndes peppermint crunch baking chips
Cream Cheese Layer:
12ouncescream cheese, softened
2 1/2teaspoonspeppermint extract
3 1/2cupspowdered sugar
An additional 8 ounces Cool Whip for layering
In the bowl of a stand mixer, add the softened cream cheese and butter. Whip these ingredients together until they are well combined, about 1 minute. Add the peppermint extract and powdered sugar. Beat for an additional 1-2 minutes. Carefully fold in 8 ounces of the Cool Whip.
Now you're ready to assemble the trifle. Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/2 of the Oreo cookies and Andes peppermint crunch chips. Put 1/2 of the remaining Cool Whip on top of the candy. Repeat the layers: cake, cream cheese filling, cookies/candy (reserve a few peppermint pieces to decorate the top) and Cool Whip. Then top with the remaining peppermint chips if desired.
Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
Refrigerate until serving. This can be made a day in advance.
The calories shown are based on the recipe being divided into 20 servings, with 1 serving being about 3/4 cup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.