• 12servings
  • 20minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 (24-count) boxes vanilla meringues

  2. 3 pints fresh raspberries

  3. 3 cups heavy cream , very cold

  4. 1/2 teaspoon peppermint extract

  5. Green food coloring

  6. 2/3 cup confectioners' sugar

  7. 1 large sprig fresh mint

Instructions Jump to Ingredients ↑

  1. Put the meringues in a resealable bag and gently crush them into large pieces with a rolling pin .

  2. Set aside about 10 raspberries and 1 cup of the crushed meringue pieces for the top of the trifle.

  3. In a large bowl, using an electric hand mixer, beat the cream until it begins to thicken. With the mixer running, add the peppermint extract, a few drops of food coloring and then slowly add in the sugar. Continue to beat until medium peaks form.

  4. Cover the bottom of a large 3-quart clear trifle bowl with about 1/3 of the meringues. Sprinkle with 1 1/2 pints of raspberries, being sure to get some along the side so they are visible. Spread about 2 cups of the mint cream over the top. Make another layer or 2 in same manner, ending with mint cream. Put the reserved raspberries in a small circle over the top and sprinkle with reserved crushed meringues. Garnish the center with a large sprig of mint.


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