It's time for Christmas desserts! Yahoo!!! My all-time favorite go-to dessert is the Christmas Cranberry Cake, but a close second is a dessert my mom used to make for my birthday. It is a Lion House recipe that originally calls for the angel food cake to be cut into 3 layers with the frosting between the layers, but I made it as a trifle and it worked great. It has a yummy light peppermint flavor, and with the angel food cake and chocolate, it is a perfect mix of flavors.
Start with Star-lite mints. It takes about 30-35 mints.
I pulverized mine in the food processor, but if you don't have that, put them in a zip-lock bag and smash them!
I think the trickiest part is catching the peppermint gelatin mixture at the right time, when it is just starting to set up. It looks like slime to me. If you let it set up too much, it doesn't mix in and is globby.
Drizzle the chocolate syrup over the cake cubes. Make sure to put some around the edge so that it shows up in your trifle bowl.
Peppermint Angel Food Dessert
adapted from Lion House Desserts
1 angel food cake
¾ c crushed (I did it in my food processor) red and white peppermint stick candy (starlight mints)
½ c milk
1 ½ tsp unflavored gelatin (1/2 envelope)
2 tsp water
1 pint whipping cream, whipped until stiff
½ c chocolate syrup (like Hershey’s syrup)
A few crushed candies and chocolate for shaving on top (optional)
Slice angel food cake into 1 inch cubes and set aside.
Put candy and milk in a small saucepan; heat and stir until candy is dissolved. In a small bowl soften gelatin in water, then add to milk and candy mixture. Stir until dissolved. Chill until it starts to set (I think it looks just like “SLIME”) Fold into whipped cream.
Put half the cake cubes into the bottom of a trifle bowl and drizzle half the chocolate syrup over the cake. Spread half the whipped cream mixture over the chocolate. Repeat layers and top with some crushed candy and chocolate shavings-if desired. Chill and serve.