Delightful Holiday Trifles!

IMG_2920Two words: Cheesecake & Peppermint. That’s all I need to hear to know that the holidays are here! And for the perfect sweet treat, either for a small group or a large gathering, these delicious trifle recipes will have you and your guests feeling in the holiday spirit. There’s nothing more decadent and beautiful than a trifle- in this case layers of red velvet cake, cheesecake, and cookies, all with a minty twist. 

Holiday Trifles | Chef Alli's Farm Fresh Kitchen
Be Ag-wise

Agriculture + Energy: Get Plugged In!

On our WIBW segment this morning, Sarita Blankenship came to indulge in my holiday trifles while sharing a fabulous Be Ag-Wise Workshop opportunity for educators coming up in January and February of 2016. There are so many creative ways to teach children and adults alike about agriculture, and that’s what Kansas Farm Bureau loves to do! This particular workshop is called  energy and agriculture, because we’re all trying to be energy-conscious these days, and attendees will go home with a load of lesson plan ideas, information, and resources. Learn more in the video below, or click here! Registration is open!
Kitchen Smack: The secret to moist cake every time? As soon as you pull your cake out of the oven, put a piece of aluminum foil over it. The heat coming off the top will go back into the cake keeping it moist and delicious! 

Red Velvet Cheesecake Trifle | Chef Alli's Farm Fresh KitchenMinty Red Velvet Cheesecake Trifle

1 red velvet cake mix, baked in a 9×13 pan according to package directions, cooled and crumbled
1 package chocolate mint sandwich cookies, chopped into large pieces, 1/2 cup reserved for garnish
12 oz. cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 1/2 tsp. peppermint extract
2 – 8 oz. containers whipped topping, divided use
In a large mixing bowl, combine cream cheese with butter. Using an electric mixer, beat well; add extract and powdered sugar and beat for an additional 1-2 minutes.  Use a spatula to gently fold one 8-oz. container of whipped topping into cream cheese mixture.
Using a large trifle dish, place half of crumbled cake across the bottom, then top cake with half of the cream cheese mixture and half of the chopped chocolate mint sandwich cookies, spreading out as evenly as possible. Repeat the layers once more, then top trifle with remaining  8 oz. container of whipped topping.  Garnish whipped topping with reserved 1/2 cup chopped chocolate mint sandwich cookies.  Chill trifle before serving.  Trifle can be made 12-24 hours in advance.

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Individual Peppermint Cheesecake TriflesIndividual Peppermint Cheesecake Trifles

1 package chocolate graham crackers (from a box that has 3 packages inside)
3 Tbs. unsalted butter, melted
1 box cheesecake instant pudding mix
1 box white chocolate instant pudding mix
2 cups milk
8 oz. cream cheese, softened
1/2 tsp. peppermint extract
red food coloring
8 oz. whipped topping
crushed candy canes, for garnish
whole candy canes, for garnish
Place chocolate graham crackers into the bowl of a food processor and process until they are finely crushed; add butter and pulse until mixture is combined.
In a large mixing bowl, combine milk with both pudding mixes; set aside.  In a separate mixing bowl, beat cream cheese with an electric mixer until light and fluffy; add pudding mixture to cream cheese along with peppermint extract and a few drops of red food coloring and continue to beat mixture, scraping down sides and bottom of bowl as needed.   Using a spatula, gently fold whipped topping into cream cheese mixture until combined.  Refrigerate cream cheese mixture for 2-3 hours until nicely set.
Spoon chocolate crumb mixture  into individual serving glasses, such as wine glasses or small mason jars.  Place chilled cream cheese mixture into a large gallon bag; seal bag and cut the tip off one corner of the bag.  Pipe cream cheese mixture from bag into glasses on top of chocolate crumb layer; garnish with crushed candy canes.  To make trifles even more festive, position a candy cane into glass.  Serve at once.

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Chef Alli


**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on  WIBW 13 News, December 2015. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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