Peppermint Cheesecake Trifle

Prepare the layers:

1. Bake the red velvet cake according to package directions. You can do this in advance and even freeze the cake until you are ready to use it.
2. In the bowl of a stand mixer, add the softened cream cheese and butter. Whip together until they are well combined, about 1 minute. Add the peppermint extract and powdered sugar. Beat for an additional 1-2 minutes. Carefully fold in 8 ounces of the Cool Whip.

Assemble the trifle.

1. Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish.
2. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/2 of the Oreo cookies and Andes peppermint crunch chips. Put 1/2 of the remaining Cool Whip on top of the candy.
3. Repeat the layers: cake, cream cheese filling, cookies/candy (reserve a few peppermint pieces to decorate the top) and Cool Whip. Then top with the remaining peppermint chips if desired.
4. Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
5. Refrigerate until serving. This can be made a day in advance. You can also make individual servings.