Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 0.5 cup powdered sugar, sifted
  • 0.5 tsp peppermint extract
  • 0.25 cup crushed candy canes
  • 15 gingerbread men cookies
  • 1 cup white chocolate-covered pretzels
  • 12 butter shortbread rounds
  • 1 cup fresh strawberries and raspberries
  • 0.5 cup dark chocolate shards
  • 0.5 cup sugared cranberries
  • 0.25 cup green pistachios
  • 1 small handful fresh mint leaves

Instructions:

  1. Beat the 8 oz cream cheese and 0.5 cup powdered sugar in a large bowl. Mix until smooth and no lumps remain.
  2. Slowly pour in the 1 cup heavy whipping cream and 0.5 tsp peppermint extract. Whip until the mixture forms stiff, velvety peaks. You'll know it's ready when the whisk leaves a clear trail that doesn't disappear.
  3. Gently fold in half of the 0.25 cup crushed candy canes using a spatula. Mix until just streaked with pink.
  4. Place the peppermint dip in a central bowl on your board. Spoon it in and create a swirl on top.
  5. Arrange the 15 gingerbread men and 12 butter shortbread rounds in a S shape or a fan around the bowl. Stack them slightly so they are easy to grab.
  6. Fill the larger gaps with 1 cup white chocolate covered pretzels and 1 cup fresh strawberries and raspberries. Group the fruit together to keep their moisture away from the cookies.
  7. Scatter the 0.5 cup dark chocolate shards and 0.5 cup sugared cranberries into the smaller remaining spaces. Toss them in naturally so it looks effortless.
  8. Sprinkle the remaining candy canes and 0.25 cup green pistachios over the top. Add the handful of fresh mint leaves last for a burst of green.