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
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 3 tablespoons 2% milk
- 1 teaspoon peppermint extract
- 3 cups heavy whipping cream, whipped
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 3 tablespoons crushed peppermint candies
- 1-1/2 pounds Swirled Peppermint Bark
Directions
- In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside.
- Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of 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.
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