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A tray of these Christmas trees makes a festive open house dessert. For more chocolate decadence, use mini Twix bars (cut in half) for the tree trunks, as shown here.

Recipe by Southern Living November 2006

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Credit: Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

prep:
15 mins
stand:
20 mins
freeze:
1 hr 15 mins
total:
1 hr 50 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Measure 1/2 to 3/4 inch from end of peppermint stick, and make a small cut using a sharp knife. Gently break peppermint stick at cut. Repeat procedure with remaining peppermint stick to make 12 pieces.

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  • Remove cheesecake from box according to package directions. Let stand 5 minutes. (Do not thaw.) Carefully cut cheesecake into 12 wedges. Gently push 1 peppermint piece partially into curved edge of each cheesecake wedge to form tree trunks. Place wedges on a wire rack on a baking sheet, and freeze 10 minutes or until firm.

  • Remove pan from freezer; evenly coat tops of each cheesecake wedge with fudge shell coating, allowing excess to drip down sides and curved edge. Freeze 5 minutes.

  • Remove pan from freezer; squeeze icing on top of each wedge in a pattern using ribbon tip. Place 1 red candy piece at tip of each slice. Freeze at least 1 hour or up to 8 hours. Let stand 15 minutes before serving.

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