Of all the Christmas recipes in my brain, this one has been there the longest. I would get so excited as a kid watching my mom and dad get out the big, clunky, metal grinder (no such thing as a food processor–and I’m not even that old!), and start running candy canes through it because I knew it could only mean one thing: Peppermint Dessert.
The greatest thing about this dessert aside from the taste is how far ahead it can be made. Like days. I think the gelatin in the marshmallows stabilizes the whipped cream, keeping it nice and fluffy for a long time. It should be made at least 24 hours in advance, but it just keeps getting better over time. The bits of candy cane slowly melt into the surrounding fluff, making it pinker and pepperminty-ier.….
My mom always made it in a regular pyrex 9X13, but if you want to trifle with it (get it.…trifle?.….) you should just increase the recipe by 1/2 and save out some whole wafers to line around the middle layer. I even bought some mini individual-size trifles and made them this year–so precious!!
I seriously can’t think of a more Christmasy dessert!