Ingredients

• 2 (24-count) boxes vanilla meringues
• 3 pints fresh raspberries
• 3 cups heavy cream, very cold
• 1/2 teaspoon peppermint extract
• Green food coloring
• 2/3 cup confectioners' sugar
• 1 large sprig fresh mint

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Instructions

1. Put the meringues in a resealable bag and gently crush them into large pieces with a rolling pin.
2. Set aside about 10 raspberries and 1 cup of the crushed meringue pieces for the top of the trifle.
3. In a large bowl, using an electric hand mixer, beat the cream until it begins to thicken. With the mixer running, add the peppermint extract, a few drops of food coloring and then slowly add in the sugar. Continue to beat until medium peaks form.
4. Cover the bottom of a large 3-quart clear trifle bowl with about 1/3 of the meringues. Sprinkle with 1 1/2 pints of raspberries, being sure to get some along the side so they are visible. Spread about 2 cups of the mint cream over the top. Make another layer or 2 in same manner, ending with mint cream. Put the reserved raspberries in a small circle over the top and sprinkle with reserved crushed meringues. Garnish the center with a large sprig of mint.