TOLEDO (WTOL) - If you’re looking for a festive dessert, look no further. Kroger’s Connie Cahill has a trifle with a definite holiday flavor for you.

Peppermint Stick Trifle

1 56 ounce container Velvet Peppermint Stick Ice Cream

2 cups cut up baked brownies pieces, homemade or bakery

I/2 container non-dairy whipped topping

4 ounces softened cream cheese

1 teaspoon vanilla

Warmed hot fudge sauce topping

1/3 cup chopped nuts, toasted

Fresh mint leaves

In a medium bowl, whip together the cream cheese and vanilla. Fold in the non-dairy whipped topping.

In six to eight glass footed compotes, divide and layer the brownie pieces and cream cheese mixture.

Top with Velvet Peppermint Stick Ice Cream, drizzle with warmed hot fudge sauce. Sprinkle the toasted nuts on top and place a mint leaf on the side for a garnish.