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Christmas Trifle Recipe
Ben Carraoli

Christmas Trifle Recipe

I just made this festive dessert and I have to tell you—it’s every bit as impressive in the kitchen as it is on the table! From the first spoonful of rich chocolate and peppermint to the bright red-and-green layers, it truly brought that magical holiday sparkle to our dinner. I love how the layers build up into something that looks fancy but doesn’t take hours to make.
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Total Time 1 day 30 minutes
Ingredients Method Notes

Ingredients
  

  • Prepared brownies cooled completely – from an 8×8 or 9×9 pan. Use fudgy or dark chocolate brownies for a richer flavor. A cakey brownie won’t hold the texture as well.
  • 4 oz cream cheese softened – go for full-fat cream cheese so the whipped layer stays rich and stable.
  • 1½ cups heavy cream cold, divided – make sure it’s very cold so it whips easily and forms soft peaks.
  • 1 tsp peppermint extract – this adds that unmistakable holiday flavor that pairs beautifully with chocolate.
  • ½ cup powdered sugar – it blends smoothly into the cream without leaving any graininess.
  • 15.5 oz jar hot fudge sauce – choose a high-quality fudge sauce or warm homemade chocolate sauce for the best flavor.
  • 10 oz Andes Peppermint Crunch Baking Chips – these add both texture and that irresistible peppermint crunch.

Method
 

  1. Bake your favorite brownie recipe or use store-bought brownies. Once fully cooled, cut them into ½-inch cubes. Cooling is important—warm brownies will melt your whipped layers and ruin the texture.
  2. In a mixing bowl, beat the softened cream cheese with ¼ cup of heavy cream until smooth and lump-free. Add peppermint extract and powdered sugar, then slowly pour in the remaining heavy cream while whipping on high speed until soft peaks form. The texture should be light, fluffy, and airy.
  3. Warm the fudge sauce in the microwave for 20–30 seconds, just until it’s pourable but not hot. Now, in each glass, layer in this order: brownie cubes, a drizzle of fudge, a spoonful of peppermint cream, and a sprinkle of peppermint crunch chips. Repeat the layers one more time to fill the glass beautifully.
  4. Once all glasses are assembled, cover them with plastic wrap and refrigerate for 12–24 hours. This chilling time allows the flavors to blend and the texture to set, giving you that perfect spoonful every time.

Notes

  • I always make sure the heavy cream is extra cold—it whips faster and holds its shape much longer.
  • I prefer dark chocolate brownies over milk chocolate; the contrast with peppermint is amazing.
  • I warm the fudge in short intervals to keep it smooth but not too hot—it shouldn’t melt the whipped layer.
  • I keep a few peppermint crunch chips aside for topping just before serving. They add a fresh, festive crunch.
  • If I make the trifles a day ahead, I layer the whipped cream a little thicker so it stays fluffy after chilling.