Hi everyone! Linda here and I'm happy to share with you the recipe for my go-to Christmas dessert. It is always a hit.

This layered dessert looks impressively fancy, with colours that fit nicely in with a festive holiday dinner. It's also not overwhelmingly sweet, so those who prefer less of an "in your face" taste will appreciate this.  While it does take a little bit of time to get the layers together, it is not difficult by any stretch.

I've provided a number of shortcut alternatives for this recipe.  I promise it will still taste excellent, no matter how you choose to prepare this!

First, you will need to make all the separate layers.

Red Velvet Cake:

If you are a baking purist who makes all your dishes from scratch, make your favourite Red Velvet Cake recipe. Wait until it cools.

EASY OPTION: If you are like me, (i.e. not gifted in the art of baking cakes from scratch), and don't mind using the "cheater" method of cake-baking, you will need:

• 1 box of Red Velvet cake mix  (You will likely need eggs, oil and water.)

Make the boxed cake according to the directions and allow it to cool.

Once the cake is cool, cut into cubes about 1 inch by 1 inch. Set aside in a large bowl and cover with a tea towel until ready to use.

Cream Cheese & White Chocolate Ganache:

This is my favourite layer.  I will admit to sneaking in a little taste here or there before actually using it in the assembled trifle. White chocolate and cream cheese are explosively delicious when put together!

• 1 cup (250 mL) deli-style cream cheese, softened
• 1 cup (250 mL) whipping cream
• 6 oz (175 g) white chocolate, finely chopped

Put the cream cheese in a medium mixing bowl and set aside.

Bring the cream just to a boil on medium heat. Remove from heat, and add the white chocolate and let stand, stirring occasionally, until is has melted completely.

Whisk the white chocolate mixture into the cream cheese, a little at a time, until fully combined.

Place in the refrigerator for 30 minutes or until ganache is cold and slightly thickened.

EASY OPTION:  Instead of making the white chocolate ganache, you can prepare white-chocolate flavoured instant pudding, and then blend in the softened cream cheese with the pudding. Blend this very thoroughly to avoid lumps, as there will be no heat from the pudding to "melt" the cream cheese to a smooth texture. You may wish to soften the cream cheese to a warmer temperature in the microwave. Do not overheat.

OTHER OPTION: If you are not partial to cream cheese or white chocolate, you can substitute with either regular chocolate or vanilla pudding mix. Prepare and chill until thick.

Peppermint Cream

• 2 cups (500 mL) whipping cream
• 1/4 cup (60 mL) sugar
• 1/8 tsp (0.5 mL) peppermint oil (or to taste)

In a chilled metal mixing bowl, mix cream with sugar and peppermint oil until it holds soft peaks. Refrigerate until ready to use.

EASY OPTION:  Thaw a large tub of Cool Whip frozen topping and mix in the peppermint oil well.

Garnish

• 2-3 tbsp (30 mL) crushed candy cane

OR

• Peppermint Hershey Kisses (white chocolate with red stripes), chopped coarsely

My personal preference is the Hershey Kisses!

Time to Assemble the Trifle!

Spoon about 1/3 cup (80 mL) of ganache layer into the bottom of a large glass trifle dish or decorative bowl. Now you can begin to layer.

Place half of cubed cake into dish, fitting them tightly to make a single layer. Spoon about 1 cup of ganache (or pudding) over cake to make an even layer. Dollop on a little less than half of the peppermint cream mixture and spread it out evenly

Repeat each layer one more time, ending with the remaining peppermint cream.

You can serve immediately, or refrigerate it until ready to eat.  Sprinkle the trifle with crushed candy canes or peppermint Hershey Kisses just before serving.

OTHER SERVING OPTION: Instead of a trifle bowl, you can create individual "mini-trifles" for each guest by creating thinner layers in lovely glass bowls or wine glasses. Garnish each serving with a mint leaf if desired.

ENJOY!