Oh-ho-ho now that's a Christmas Trifle

1 chocolate cake, baked and cooled. (a typical 9x13 sheet cake will be more than enough. I used the Chocolate Sour Cream Cake)
Hershey's syrup (to squeeze over the cake to act like 'glue')
1 (9.2 ounce) bag Nestle Crunch Jingles, coarsely chopped (or any chocolate candy, your preference)
M&M's or any kind of festive colored candy for garnish
For the filling:
1 cup cream cheese
1 cup mascarpone
400 grams white chocolate, coarsely chopped
1 teaspoon vanilla
red and green food coloring (I used Wilton's gel colors)
For the whipped cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
For the Marshmallow Snowmen:
approx 20 marshmallows
royal icing
orange and black food coloring (I used Wilton's gel colors)
For the marshmallow snowmen, prepare a batch of royal icing, or pick up a tube of the pre-made frosting in the cake decorating isle. Buy the white color and dye a small batch of black and orange at home. You need a very tiny amount of icing for these snowmen so it may not be necessary to prepare an entire batch of royal icing and the store-bought kind will work just fine here.
I used a number 2 tip for his eyes, and a number 3 tip for the nose. I found that keeping the snowmen in a muffin tin helped keep them straight and made decorating much easier.
To prepare the filling, place the white chocolate in a heat safe bowl.  Microwave for one minute. Stir and microwave again for 30 seconds. Stir and microwave in 10 second intervals (stirring after each interval) until the chocolate is smooth. Set aside to cool to room temperature.  Add the cream cheese and mascarpone to the bowl of a stand-up mixer.   Beat on medium high until creamy and smooth. Add the melted chocolate and vanilla and mix until combined.   Equally divide the filling in two separate bowls. Add the red and green food coloring to each, using a toothpick to transfer the color from the pot to the bowl. Add color slowly in small amounts, stirring after each addition until you've reached the desired color. Set aside.
To prepare the whipped cream, place the bowl of a stand up mixer along with the whisk attachment in the fridge for about 10 minutes to chill. Remove from the fridge and add the heavy cream to the bowl. Beat on the highest speed until soft peaks form.   Add the sugar and vanilla and continue to beat on high until stiff.
Cover the bottom of the trifle dish with a layer of cake. Be sure to compact it down nice and tight. Give a good squeeze of Hershey's syrup (aka glue).  Next, sprinkle half of the chocolate candy and continue with the entire batch of the green-colored filling.  Add another layer of chocolate cake and push down to compact. Give a good squeeze of the Hershey's syrup on top of the cake.  Sprinkle on the remaining chocolate candy.  Add the entire batch of the red-colored filling.  Add half of the whipped cream and place the snowmen around the edge of the bowl. Add the remaining whipped cream and try to pile it on top like snow. Use the back of a large spoon to smooth the whipped cream out. Garnish with the colored candies.
I always let my trifle's sit in the fridge for a few hours (over night is best) so the flavors can marry and get happy.
Merry Christmas and ENJOY!