ON THE COVER
Peppermint Bark Trifle 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, Culinary Prep: 20 min. + chilling Makes: 12 servings 2 pkg. (8 oz. each) cream cheese, softened ¹ ₂ cup sugar 3 Tbsp. 2% milk 1 tsp. peppermint extract 3 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 oz.), cut into 1-in. cubes 3 Tbsp. crushed peppermint candies 1¹ ₂ lbs. Swirled Peppermint Bark
1. In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside. 2. Place a third of the cake in a 3or 4-qt. trifle dish or serving bowl. Top with a third 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. 1 CUP 426 cal., 35g fat (22g sat. fat), 106mg chol., 279mg sod., 25g carb. (13g sugars, 0 fiber), 5g pro.
White Baking Chips Find recipe on p. 39
You’ll melt for our experts’ favorite baking chips.
Ghirardelli White Premium
Hershey’s Premier
Good & Gather (Target)
Nestle Toll House Premier
TK Preferred products are tasted and judged by Taste of Home Test Kitchen experts. Learn more about all of our TK Preferred products at tasteofhome.com/tkpreferred.
Embark! No time for homemade? Break out the store-bought kind and crack it to bits for the same peppermint-y appeal. Peppermint Bark Tin $12 worldmarket.com
No trifle dish at home? A punch bowl or clear ice bucket works as a serving receptacle in a pinch.
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