Choose a large cutting board or tray.
Place a small bowl on the board near the center. I like to put it a little off to the side. Fill the bowl with the M&M’s.
Place another small bowl near one corner of the board for the cheesecake dip. Add the cheesecake dip to this bowl right before you are ready to serve the dessert charcuterie board but put the bowl on the board now so you can arrange everything else around it.
Add the larger items to the board, spacing them out around the bowl of M&M’s. You do not want to have too many large items next to each other so leave a space between each one. I like to add the gingerbread men, fresh pomegranate quarters, biscotti and meringue cookies first.
Add the remaining items to the board. Try to put different color items next to each other and avoid two of the same color in one spot. For example, put the white chocolate covered pretzel twists away from the white meringue cookies. Mix the colors!
Be sure to fill in all the spaces on the board with smaller items. I save the fresh strawberries for last and add them anywhere there is a gap on the board. This adds a pop of red color all around the Christmas dessert board and makes it look nice and full.
Serve the dessert charcuterie board right away or cover it loosely in plastic wrap and serve it within 2-3 hours. It will look and taste best when fresh!