13 Stunning Christmas Buffet Recipes That Wow Guests

You can build a holiday buffet that looks impressive and stays manageable. Start with a show-stopping main like herb-roasted prime rib or glazed ham, add a few hot dishes such as a salmon glaze or mushroom puff pastry, include easy sides like roasted baby potatoes and a winter salad, and finish with simple sweets like bread pudding and a peppermint trifle. Follow clear timing and warming tips to keep everything ready — here’s how to pull it off.

Herb-Roasted Prime Rib With Horseradish Cream

Perfect for a festive centerpiece, this Herb-Roasted Prime Rib is juicy, savory, and finished with a bright horseradish cream.

Ingredients:

• 1 (4–6 lb) prime rib roast (bone-in or boneless)
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp onion powder (optional)
• 1 cup beef broth (for pan)

For the Horseradish Cream:

• 1/2 cup sour cream
• 2 tbsp prepared horseradish (adjust to taste)
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tsp chopped chives or parsley (optional, for garnish)

How to Make:

1. Remove the prime rib from the refrigerator 1 hour before cooking to come to room temperature.
2. Preheat your oven to 450°F (230°C).
3. Pat the roast dry with paper towels and rub all over with olive oil.
4. Mix salt, pepper, minced garlic, rosemary, thyme, Dijon, and onion powder into a paste and press evenly over the roast.
5. Place the roast fat-side up in a roasting pan; pour beef broth into the pan to keep drippings from burning.
6. Roast at 450°F for 15 minutes to develop a crust.
7. Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches 120–125°F for rare, 130–135°F for medium-rare (use a meat thermometer).
8. Remove the roast from the oven, tent loosely with foil, and let rest 20–30 minutes (temperature will rise slightly).
9. While the roast rests, whisk together sour cream, prepared horseradish, Dijon, lemon juice, salt, and pepper; chill until serving and stir in chives if using.
10. Carve the prime rib into thick slices and serve with horseradish cream on the side.

Serve up slices of this tender, herb-crusted prime rib and watch your guests go back for seconds!

Maple-Glazed Spiral Ham With Clove Pears

A show-stopping holiday centerpiece that’s sweet, savory, and impossibly glossy.

Ingredients:

• 1 fully cooked spiral-cut ham (6–8 pounds)
• 1 cup pure maple syrup
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 cup apple cider or apple juice
• 4 ripe pears, peeled, cored, and halved
• 12 whole cloves (for pears)
• 2 tablespoons fresh lemon juice
• Fresh parsley or thyme sprigs for garnish (optional)

How to Make:

1. Preheat oven to 325°F (165°C). Place the ham cut-side down in a roasting pan.
2. Pour the apple cider into the pan to keep the ham moist during baking.
3. In a small saucepan over medium heat, combine maple syrup, brown sugar, Dijon mustard, butter, cinnamon, and ground cloves. Stir until smooth and warm, about 3–4 minutes.
4. Brush a generous amount of the maple glaze over the ham, making sure it seeps into the spiral slices.
5. Tent the ham loosely with foil and bake for 1 to 1½ hours (about 10–12 minutes per pound), basting with glaze every 20–25 minutes.
6. Meanwhile, prepare the pears: brush halved pears with lemon juice and press a whole clove into the rounded end of each half.
7. During the last 20 minutes of baking, remove the foil, brush the ham with remaining glaze, and arrange the pear halves around the ham in the pan.
8. Return to the oven uncovered and roast until the glaze is sticky and the pears are tender and lightly caramelized, about 15–20 minutes.
9. Remove the ham and pears from the oven and let rest for 10–15 minutes before slicing along the spiral cuts.
10. Transfer to a serving platter, garnish with parsley or thyme if desired, and spoon any pan juices over the slices.

Serve warm and enjoy the sweet-and-savory holiday flavor — guests will be asking for seconds!

Citrus and Pomegranate Glazed Salmon

Bright, glossy salmon with zesty citrus and jewel-like pomegranate seeds — festive and fast!

Ingredients:

• 4 salmon fillets (6 oz each), skin on or off as preferred
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1/4 cup orange juice (freshly squeezed if possible)
• 2 tbsp lemon juice
• 2 tbsp lime juice
• 2 tbsp honey
• 2 tsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp soy sauce (or tamari)
• 2 tbsp butter
• 1/3 cup pomegranate seeds
• 2 tbsp chopped fresh parsley or cilantro (optional, for garnish)
• Zest of 1 orange (optional, for extra brightness)

How to Make:

1. Pat the salmon dry and season both sides with salt and pepper.
2. In a small bowl whisk together orange, lemon, and lime juices, honey, Dijon, minced garlic, and soy sauce.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add salmon, skin-side down if using, and cook 3–4 minutes until golden; flip and cook 2–3 minutes more until nearly done.
5. Pour the citrus mixture into the pan and reduce heat to medium-low.
6. Add the butter and spoon the sauce over the salmon as it simmers for about 1–2 minutes, letting it thicken slightly.
7. Spoon the glaze over the fillets to coat and remove from heat when salmon is cooked through and glossy.
8. Scatter pomegranate seeds and orange zest over the salmon, and sprinkle with chopped parsley or cilantro.
9. Serve immediately with extra glaze spooned on top.

Enjoy the bright, festive flavors — a showstopping salmon that looks as good as it tastes!

Mushroom and Gruyère Puff Pastry Tart

A cozy, savory tart that pairs flaky puff pastry with earthy mushrooms and nutty Gruyère — perfect for holiday snacking.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 12 oz (about 340 g) mixed mushrooms (cremini, shiitake, or button), sliced
• 1 cup (about 100 g) Gruyère cheese, grated
• 1 small onion or 2 shallots, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper, to taste
• Optional: 1 tbsp balsamic vinegar or 1 tsp lemon juice (for brightness)
• Optional garnish: chopped fresh parsley or extra thyme

How to Make:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the puff pastry into a rectangle about 10×14 inches. Transfer to the prepared sheet.
3. Using a knife, lightly score a 1/2-inch border around the pastry, being careful not to cut all the way through.
4. Prick the center area of the pastry lightly with a fork to prevent excessive puffing.
5. Heat butter and olive oil in a large skillet over medium heat.
6. Add the sliced onion or shallots and cook until softened, about 3 minutes.
7. Add mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 6–8 minutes.
8. Stir in garlic and thyme and cook 1 minute more. Season with salt, pepper, and optional balsamic or lemon juice. Remove from heat and let cool slightly.
9. Sprinkle half of the grated Gruyère evenly over the center of the pastry (inside the scored border).
10. Spread the mushroom mixture over the cheese, then top with the remaining Gruyère.
11. Brush the pastry border with the beaten egg to get a nice golden edge.
12. Bake for 18–22 minutes, until the pastry is puffed and golden and the cheese is melted and bubbly.
13. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley or extra thyme if desired.
14. Slice and serve warm — enjoy the flaky, cheesy goodness!

Slow-Cooker Cranberry and Orange Meatballs

Sweet, tangy meatballs that simmer all day for holiday-ready finger food.

Ingredients:

• 2 pounds (900 g) ground beef (or a mix of beef and pork)
• 1 cup breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (optional)
• 2 tbsp olive oil (for browning, optional)
• 12 oz (340 g) whole-berry cranberry sauce (canned or homemade)
• 1/2 cup orange marmalade (or 1/2 cup orange juice + 2 tbsp brown sugar)
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp grated orange zest
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh parsley, chopped, for garnish

How to Make:

1. In a bowl, soak the breadcrumbs in milk for a few minutes until soft.
2. Add the egg, chopped onion, garlic, salt, pepper, and thyme to the breadcrumb mixture and mix until combined.
3. Mix in the ground meat gently until just combined; avoid overmixing.
4. Form the mixture into 1- to 1.5-inch meatballs and place them on a tray.
5. (Optional) Heat olive oil in a skillet over medium heat and brown the meatballs quickly on all sides for better color; transfer to the slow cooker.
6. In the slow cooker, whisk together the cranberry sauce, orange marmalade (or orange juice + brown sugar), ketchup, Worcestershire sauce, orange zest, and red pepper flakes.
7. Add the meatballs to the sauce and stir gently to coat.
8. Cover and cook on low for 3–4 hours or on high for 1.5–2 hours, until meatballs are cooked through and sauce is bubbly.
9. If the sauce is too thin, transfer meatballs and sauce to a skillet and simmer a few minutes to thicken, or whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the hot sauce until thickened.
10. Garnish with chopped parsley and serve warm with toothpicks or over rice.

Enjoy these festive cranberry-orange meatballs — sweet, tangy, and perfect for passing around at any holiday gathering!

Garlic and Rosemary Roasted Baby Potatoes

Crisp-on-the-outside, fluffy-on-the-inside baby potatoes roasted with garlic and fragrant rosemary.

Ingredients:

• 2 pounds baby (new) potatoes, halved if larger
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1–2 tablespoons fresh rosemary, finely chopped (or 1 tsp dried)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon lemon juice (optional, for brightness)
• 1–2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make:

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the baby potatoes; halve any that are noticeably larger so pieces roast evenly.
3. In a large bowl, toss the potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper until well coated.
4. Spread the potatoes cut-side down in a single layer on a rimmed baking sheet or roasting pan.
5. Roast for 25–35 minutes, stirring once or twice, until the potatoes are golden and crisp on the outside and tender inside (test with a fork).
6. If using, drizzle lemon juice over the hot potatoes and toss gently to coat.
7. Sprinkle with chopped parsley before serving for a fresh finish.

Serve hot and enjoy the irresistible garlic-rosemary aroma—perfect alongside almost any main!

Brussels Sprouts With Bacon and Balsamic Reduction

Crisp-tender Brussels sprouts kissed with smoky bacon and tangy-sweet balsamic glaze — holiday comfort in every bite.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, diced
• 2 tablespoons olive oil
• 1 small shallot, minced (or 1/4 small onion), optional
• 2 tablespoons brown sugar or maple syrup
• 1/3 cup balsamic vinegar
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1 tablespoon toasted chopped walnuts or pecans (optional garnish)

How to Make:

1. Pat the halved Brussels sprouts dry so they brown nicely.
2. In a large skillet over medium heat, add the diced bacon and cook until crisp, about 6–8 minutes.
3. Use a slotted spoon to remove most of the bacon, leaving about 1–2 tablespoons of bacon fat in the pan.
4. Add the olive oil to the pan if needed, then add the Brussels sprouts cut-side down. Cook undisturbed until golden, 4–6 minutes.
5. Stir the sprouts, add the minced shallot if using, and cook another 2–3 minutes until tender-crisp.
6. Stir the reserved bacon back in, sprinkle brown sugar or drizzle maple syrup over the sprouts, and toss to coat.
7. Pour in the balsamic vinegar and let it simmer, stirring occasionally, until it reduces to a glossy glaze and coats the sprouts, about 2–4 minutes.
8. Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasoning.
9. Transfer to a serving dish and sprinkle with toasted nuts and any extra crispy bacon pieces.

Serve warm and watch these sweet, tangy, smoky sprouts disappear fast!

Winter Harvest Salad With Roasted Squash and Candied Pecans

Bright, cozy, and full of crunch — a winter salad that sings with roasted squash and sweet candied pecans.

Ingredients:

• 1 small butternut or acorn squash (about 1½–2 lb), peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 6 cups mixed greens (arugula, baby spinach, and/or kale)
• 1 cup cooked farro or quinoa (optional, for heft)
• 1/2 cup crumbled feta or goat cheese
• 1/3 cup dried cranberries or cherries
• 1/4 cup thinly sliced red onion
• 1/3 cup candied pecans (see below) or store-bought
• 2 tablespoons chopped fresh parsley or mint (optional)

For the candied pecans:

• 1/3 cup pecan halves
• 1 tablespoon butter or 1 teaspoon olive oil
• 1 tablespoon brown sugar or maple syrup
• Pinch of salt and a pinch of cayenne (optional)

For the dressing:

• 3 tablespoons extra-virgin olive oil
• 1½ tablespoons apple cider vinegar or sherry vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How to Make:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the sheet.
3. Roast squash for 20–25 minutes, stirring once halfway, until golden and tender. Let cool slightly.
4. While squash roasts, make candied pecans: heat a small skillet over medium, add butter or oil and pecans, sprinkle brown sugar, and toss until glossy and sugar melts (2–4 minutes). Remove to parchment to cool.
5. Whisk dressing ingredients together in a small bowl or jar and taste for seasoning.
6. In a large bowl, combine mixed greens, cooked farro/quinoa (if using), dried cranberries, sliced red onion, and chopped herbs.
7. Add warm roasted squash and half the cheese to the salad bowl.
8. Drizzle dressing over the salad and toss gently to coat evenly.
9. Top with remaining cheese and candied pecans just before serving so they stay crunchy.
10. Taste and adjust salt/pepper or drizzle a little extra vinegar or maple syrup if you like it brighter or sweeter.

Dig in — this salad balances sweet, savory, and crunchy for the perfect winter side (or light main).

Creamy Parmesan Polenta With Wild Mushroom Ragù

Creamy Parmesan Polenta with Wild Mushroom Ragù — a silky, cheesy bed of polenta topped with a savory, earthy mushroom ragu that’s cozy and elegant.

Ingredients:

• 4 cups vegetable or chicken stock (or a mix of stock and water)
• 1 cup coarse polenta (cornmeal)
• 2 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 12 oz mixed wild mushrooms (shiitake, cremini, oyster, chanterelle), cleaned and roughly chopped
• 1/4 cup dry white wine (optional)
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• 1/4 cup chopped fresh parsley
• 1 tablespoon balsamic vinegar (optional)
• Red pepper flakes, a pinch (optional)
• Extra grated Parmesan and a drizzle of olive oil, for serving

How to Make:

1. Bring the stock to a gentle boil in a medium saucepan.
2. Slowly whisk in the polenta, reducing heat to low so it simmers.
3. Cook, stirring often, until thick and tender—about 20–25 minutes for coarse polenta (follow package if different).
4. Stir in butter and grated Parmesan; season with salt and pepper, then cover and keep warm while you make the ragù.
5. Heat olive oil in a large skillet over medium-high heat.
6. Add chopped onion and cook until softened, about 4 minutes.
7. Stir in garlic and cook 30 seconds until fragrant.
8. Add the mushrooms in a single layer if possible; let them brown without stirring too much, about 4–5 minutes.
9. Deglaze the pan with the white wine, scraping up any browned bits; cook until the wine reduces by half.
10. Stir in tomato paste, thyme, a pinch of red pepper flakes (if using), and season with salt and pepper.
11. Add balsamic vinegar and chopped parsley, taste and adjust seasoning; simmer 2–3 minutes to meld flavors.
12. Spoon creamy polenta onto plates or a serving platter, top with generous spoonfuls of mushroom ragù.
13. Finish with extra grated Parmesan and a light drizzle of olive oil.

Serve hot and enjoy the rich, comforting flavors—perfect for a festive buffet or a cozy night in!

Cheesy Spinach and Artichoke Dip With Warm Baguette

A warm, gooey spinach and artichoke dip that’s perfect for dipping torn baguette slices at any holiday gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 oz frozen chopped spinach, thawed and well-drained (about 1½ cups)
• 14 oz canned artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch of crushed red pepper flakes (optional)
• 1 large baguette, sliced into ½-inch pieces and warmed

How to Make:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 4–5 minutes.
2. Stir in the garlic and cook 30 seconds until fragrant.
3. Add the drained spinach and chopped artichokes to the skillet and cook 2–3 minutes to combine and warm through.
4. In a bowl, mix the cream cheese, sour cream, mayonnaise, half of the mozzarella, Parmesan, salt, pepper, and red pepper flakes until smooth.
5. Fold the warm spinach and artichoke mixture into the cheese mixture until evenly combined.
6. Transfer the mixture to an ovenproof baking dish and sprinkle the remaining mozzarella evenly on top.
7. Bake at 375°F (190°C) for 15–20 minutes, until the dip is bubbly and the top is golden.
8. Let the dip rest 3–5 minutes, then serve hot with the warm baguette slices.

Dig in and enjoy that irresistible cheesy pull with every warm, crusty bite!

Festive Roasted Vegetable and Quinoa Pilaf

Bright, colorful roasted vegetables and nutty quinoa come together for a warm, festive pilaf that’s perfect for the holiday table.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 2 cups diced butternut squash (about 1 small squash)
• 1 cup brussels sprouts, halved
• 1 red bell pepper, diced
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika (optional)
• 1/2 cup dried cranberries
• 1/3 cup toasted pecans or walnuts, roughly chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon maple syrup or honey
• Zest and juice of 1 small orange (about 1 tablespoon juice)
• 1 tablespoon apple cider vinegar or sherry vinegar

How to Make:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
2. Toss butternut squash, brussels sprouts, red pepper, and red onion with olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, cinnamon, and smoked paprika. Spread in a single layer.
3. Roast vegetables 20–25 minutes, turning once, until tender and caramelized at the edges.
4. Meanwhile, bring vegetable broth to a boil in a small pot. Add rinsed quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.
5. In a small bowl, whisk together maple syrup (or honey), orange zest and juice, vinegar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Transfer cooked quinoa to a large serving bowl. Add roasted vegetables, dried cranberries, and toasted nuts.
7. Pour the dressing over the pilaf and toss gently to combine. Taste and adjust seasoning.
8. Sprinkle chopped parsley over the top and serve warm or at room temperature.

Enjoy this festive pilaf as a colorful centerpiece or a flavorful side that brings holiday cheer to every plate!

Classic Bread Pudding With Bourbon Caramel Sauce

A warm, comforting bread pudding drizzled with a rich bourbon caramel — classic, cozy, and perfect for holiday gatherings.

Ingredients:

• 8 cups day-old brioche or challah, cubed (about 1 lb)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup raisins or dried cranberries (optional)
• 3 tbsp unsalted butter, melted (for the pudding)
• Butter or nonstick spray for the baking dish

For the Bourbon Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• 1/2 cup heavy cream, warmed
• 2 tbsp bourbon (adjust to taste)
• Pinch of salt

How to Make:

1. Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
2. Place the cubed bread in the prepared dish and sprinkle the raisins or cranberries over if using.
3. In a large bowl, whisk eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth.
4. Pour the custard evenly over the bread, pressing gently so the bread soaks it up; let sit 10–15 minutes to absorb.
5. Bake uncovered for 35–45 minutes until the top is golden and a knife inserted near the center comes out mostly clean.
6. While the pudding bakes, make the caramel: heat sugar in a medium saucepan over medium heat, stirring constantly until it melts to a deep amber color.
7. Remove from heat and carefully add the butter, stirring until melted and combined.
8. Slowly whisk in the warmed cream until smooth; return to low heat briefly if needed, then stir in bourbon and a pinch of salt.
9. Let the caramel cool slightly so it thickens but is still pourable.
10. When the pudding is done, let it rest 10 minutes, then drizzle with the bourbon caramel sauce and serve warm.

Enjoy a generous slice with extra caramel on the side for anyone wanting seconds — pure holiday comfort!

Peppermint Chocolate Trifle

A festive, minty-chocolate trifle that’s as pretty as it’s indulgent.

Ingredients:

• 1 prepared chocolate cake or chocolate cupcakes (about 8–10 servings), cut into 1-inch cubes
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate pudding (store-bought or homemade)
• 1/2 cup crushed peppermint candies or candy canes
• 1/2 cup mini chocolate chips or shaved chocolate
• 1/4 teaspoon peppermint extract (adjust to taste)
• Optional: fresh mint leaves or whole candy canes for garnish

How to Make:

1. Chill a large trifle bowl or individual serving glasses so layers set nicely.
2. Whip the heavy cream with powdered sugar and vanilla until soft peaks form; fold in the peppermint extract gently.
3. Spread a thin layer of chocolate pudding in the bottom of the trifle bowl.
4. Add a layer of chocolate cake cubes over the pudding to cover the bottom.
5. Spoon a layer of the peppermint whipped cream over the cake, smoothing lightly.
6. Sprinkle a handful of crushed peppermint and mini chocolate chips over the cream.
7. Repeat layers (pudding, cake, whipped cream, crushed peppermint/chocolate) until the bowl is filled, finishing with a generous whipped cream layer.
8. Top with extra crushed peppermint, shaved chocolate, and optional mint leaves or candy canes for a festive look.
9. Chill the trifle in the refrigerator for at least 2 hours so flavors meld and layers set.

Serve chilled and watch this peppermint chocolate trifle disappear—it’s holiday magic in every spoonful!

Conclusion

You’ve got a full buffet plan that’s easy to follow and looks special. Pick two mains, three sides, and one dessert to balance flavors and effort. Prep what you can a day ahead, label dishes, and keep hot foods covered and cold ones chilled. About 68% of hosts report guests remember the main dish most, so focus plating there. With simple timing and clear labeling, you’ll serve a smooth, tasty holiday meal.