Old Olive cs card base - 11" x 4 1/4" scored at 5 1/2".
Embossed Very Vanilla cs panel - 5 1/4" x 4" plus two 1/2" x 4" strips.
Old Olive cs sentiment panel layer - 1" x 4".
Very Vanilla cs sentiment panel - 3/4" x 3 3/4".
Very Vanilla cs inside panel - 5 1/8" x 3 7/8".
cs = cardstock
Start with an Old Olive cs card base. Cut a Very Vanilla cs panel. Stamp the images from the Christmas Season stamp set in Crumb Cake ink, Early Espresso ink, Pear Pizzazz ink, Old Olive ink, and Cherry Cobbler ink across the panel leaving a 3/4" gap in between the stamped images.
Start with the three pinecones in Crumb Cake ink and Early Espresso ink.
Stamp the large leaf image in Pear Pizzazz ink.
Then stamp the fir sprig image in Old Olive ink and the longer leaf image in 2nd generation (stamped off) Pear Pizzazz ink.
Finally, stamp the berries in Cherry Cobbler ink.
After stamping the images, dry emboss the Very Vanilla cs panel with the Tasteful Textures 3D embossing folder.
Cut an Old Olive cs sentiment panel layer and a Very Vanilla cs sentiment panel. Stamp the sentiment from the Poinsettia Petals stamp set in Cherry Cobbler ink on the Very Vanilla cs panel. Glue the panels together and then over the transition space between the images on the embossed Very Vanilla cs panel. Then glue the embossed panel to the card base. Add Champagne Rhinestones to the card front for sparkle.
Don't forget to add an inside Very Vanilla cs panel to write your message. I stamp the sentiment from the Poinsettia Petals stamp set in Cherry Cobbler ink and the fir sprig image from the Christmas Season stamp set in 1st & 2nd (stamped off) generation Old Olive ink, and added an embossed Very Vanilla cs strips on the inside and back of the card to pull the theme through.