Instructions

1. At least 3 hours ahead of time, soften the chocolate ice cream in a large bowl.
2. Add the bag of M&M’s® Holiday Milk Chocolate to a food processor and mix until fine, then stir into the softened ice cream.
3. Pour the ice cream in a 9″x13″ baking dish, spread into and even layer and place in the freezer for at least 3 hours or over night.
4. Using a 3 inch round cookie cutter, cut out rounds of the Pillsbury™ Funfetti® cake, slice the rounds in half lengthwise so you have 2 rounds. You should easily get 6 rounds out of the sheet cake, cutting in half to make 12. Save the leftover cake pieces for crumbling on top of the trifles!
5. Chop the M&M’s® Holiday White Peppermint into large chunks, either carefully using a knife or back in the food processor, but not as fine as the M&M’s® Holiday Milk Chocolates.
6. When you’re ready to assemble take the ice cream layer out of the freezer and let sit at room temperature for 15 minutes. Using the same 3″ cutter, cut out rounds of the ice cream.
7. To assemble, place one round of cake on the bottom of an individual trifle dish, followed by a round of the chocolate ice cream and then topped with another round of cake.
8. Spread the top layer of cake with the Pillsbury™ Funfetti® Holiday Vanilla Flavored Frosting and top with the crushed M&M’s® Holiday White Peppermint candy.
9. Serve immediately.