Daily Scripture Reading
Luke 18: https://www.bible.com/bible/111/LUK.18.NIV
Daily Family Activity
Mrs. Brittnye Collier’s Christmas Trifle
PEPPERMINT CHEESECAKE FILLING
• 16 oz cream cheese, room temperature
• 3/4 cup sugar
• 3 tbsp milk
• 1 tsp vanilla extract
• 3 1/2 tsp peppermint extract
• 1 1/4 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• Red gel icing color
ADDITIONAL
• 1 box of brownie mix (plus everything you need to make the brownies)
• 1 1/4 cups heavy whipping cream, cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup chocolate sauce
• 1 cup peppermint bark chunks (I like to use the Ghiradelli Peppermint Bark Squares chopped into chunks)
• 1 cup crushed peppermint/candy canes
Brownie Layer
1. Mix and bake brownies according to the directions on the box. Let them completely cool before moving on to the other steps.
Cheesecake Layer
1. To make the cheesecake filling, add the cream cheese and sugar to a large mixer bowl and mix until well combined and smooth.
2. Add the milk, vanilla extract and peppermint extract and mix until well combined. Set aside.
3. In another bowl, add the heavy whipping cream and powdered sugar to make the whipped cream. Whisk on high speed until stiff peaks form.
4. Fold about 1/3 of the whipped cream into the cream cheese mixture until combined.
5. Add the remaining whipped cream to the cream cheese mixture and fold until combined.
6. Add some red gel icing color to the cheesecake filling to achieve your desired shade of pink/red.
Whipped Cream Layer
1. To make the additional whipped cream for layering, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whisk on high speed until stiff peaks form.
Assembling the Trifle
1. To layer everything together, cut the brownie into small pieces. Add a little less than half of the brownie pieces to the bottom of the trifle dish.
2. Drizzle 1/4 cup of chocolate sauce over the brownies
3. Add half of the cheesecake filling in an even layer on top of the brownies.
4. Add 1/2 cup of peppermint pieces in an even layer on top of the cheesecake filling.
5. Spread half of the whipped cream into an even layer on top of the peppermint pieces.
6. Sprinkle 1/2 cup of the crushed peppermint on top of the whipped cream.
7. Repeat another layer of brownies, chocolate sauce, cheesecake filling and peppermint bark chunks, then add a final layer of whipped cream.
8. Finish off the trifle with any remaining brownie pieces, some additional peppermint barks chunks, crushed peppermint, and a drizzle of chocolate sauce.
9. Refrigerate trifle until ready to serve. I like to let it all set together for a few hours before serving. Trifle will last for 3-4 days when well covered in the fridge.