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!
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.
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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