Ingredients
2 packages (8 ounces each) cream cheese, softened1/2 cup sugar3 tablespoons 2% milk1 teaspoon peppermint extract3 cups heavy whipping cream, whipped1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes3 tablespoons crushed peppermint candies1-1/2 pounds Swirled Peppermint Bark
Preparation
In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside.
Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.
