This Christmas Peppermint Trifle is pure holiday joy in a bowl.
It’s got layers of chocolate cake, whipped cream, crushed candy canes, and peppermint pudding.
Super simple to put together, but looks totally fancy on the table.
It’s one of those desserts that makes everyone say “wow” before they even take a bite.
I’ve made this so many times for Christmas gatherings, and it always disappears fast.
If you want a festive dessert that’s fun, easy, and tastes like a peppermint dream—this is it.
Why I Love This Recipe
This dessert has been part of my family’s Christmas table for years. My aunt made it the first time when she didn’t want to bake cookies but still wanted something impressive and delicious. It looked stunning, and once we had a spoonful, we were all hooked. It’s been a Christmas tradition ever since.
- No baking from scratch needed
- You can make it a day ahead
- Festive and perfect for Christmas
- Super easy to assemble
- Everyone loves it—even the picky eaters
What You’ll Need
- 1 box chocolate cake mix (plus ingredients listed on box—usually eggs, oil, and water)
- 2 cups cold milk
- 1 (3.4 oz) box instant white chocolate pudding
- 1 tsp peppermint extract
- Red gel food coloring (optional)
- 3 cups heavy whipping cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup crushed candy canes
- Mini candy canes and chocolate shavings (for topping)
Pro Tips
- Chill your mixing bowl before whipping cream—it helps it whip faster.
- Don’t overmix the pudding or it’ll get runny.
- Make sure your cake is fully cooled before layering.
- Use a clear glass bowl so the layers show beautifully.
- For clean layers, spoon each one gently and level it with a spatula.
Tools Required
- Trifle bowl or large clear glass bowl
- 2 large mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Measuring cups and spoons
Substitutions and Variations
- Swap white chocolate pudding with vanilla if needed
- Use pre-made chocolate cake or brownies instead of boxed mix
- Try crushed peppermint bark for extra chocolatey flavor
- Add layers of crushed Oreos for crunch
- Make it with dairy-free whipped topping and pudding to keep it vegan
Make Ahead Tips
You can assemble the entire trifle up to 24 hours in advance. Just keep it covered in the fridge. Add the crushed candy canes and toppings right before serving so they stay crunchy.
Recipe and Instructions
Makes: 10–12 servings
Total Time: 45 minutes + chilling time
Step 1: Bake the chocolate cake
Bake 1 box chocolate cake mix according to package directions. Let it cool completely, then cut into 1-inch cubes.
Step 2: Make the peppermint pudding
In a mixing bowl, whisk together 1 (3.4 oz) box instant white chocolate pudding with 2 cups cold milk, 1 tsp peppermint extract, and a drop or two of red gel food coloring until smooth. Let it sit for 5 minutes to thicken.
Step 3: Whip the cream
In a chilled bowl, beat 3 cups heavy whipping cream, ½ cup powdered sugar, and ½ tsp vanilla extract until stiff peaks form.
Step 4: Start layering
Place a layer of chocolate cake cubes at the bottom of the trifle bowl.
Step 5: Add peppermint pudding
Spoon a thick layer of peppermint pudding over the cake cubes and spread evenly.
Step 6: Add whipped cream
Add a generous layer of whipped cream on top of the pudding.
Step 7: Sprinkle crushed candy canes
Sprinkle ¼ cup crushed candy canes over the whipped cream.
Step 8: Repeat layers
Repeat the layers: cake, pudding, whipped cream, and crushed candy canes until everything is used up. Finish with whipped cream on top.
Step 9: Add final toppings
Top with extra whipped cream, crushed candy canes, mini candy canes, and chocolate shavings.
Leftovers and Storage
Store leftover trifle covered in the fridge for up to 3 days. The layers may soften a bit, but it still tastes great. Not ideal for freezing.
Why This Recipe Works (Quick Science)
Instant pudding sets quickly thanks to modified starches, which absorb liquid and thicken without heat. Whipping cream holds its shape longer when stabilized with powdered sugar. Crushed candy canes melt slightly into the whipped cream, adding texture and a peppermint pop in every bite.
Common Mistakes
- Don’t use warm cake—it’ll melt the whipped cream and pudding.
- Don’t skip chilling the pudding—it won’t set properly.
- Don’t overmix whipped cream or it’ll turn to butter.
- Don’t add candy canes too early—they can get soggy.
What to Serve With
- Hot chocolate or peppermint mocha
- Coffee with a splash of cream
- Fresh berries or a fruit salad
- Christmas cookies on the side
FAQ
Can I use Cool Whip instead of whipped cream?
Yes! Use about 2 tubs of Cool Whip if you’re short on time.
Can I make this in individual cups?
Absolutely. Use small clear cups for personal servings. Same steps, just smaller portions.
Can I use homemade cake?
Yes, any chocolate cake works. Just make sure it’s completely cooled.
Does it taste really minty?
It’s lightly minty—not overpowering. You can adjust the peppermint extract to taste.
Can I use vanilla pudding instead of white chocolate?
Yep! Vanilla is a great backup if you can’t find white chocolate pudding.
Hope you love this festive trifle as much as we do! If you try it, drop a comment below and let me know how it went—or ask any questions if you get stuck. Happy holidays!
