Description
A delicious red velvet trifle perfect for holiday gatherings.
Ingredients
Scale
- 13 ounces red velvet cake mix (plus ingredients to prepare)
- 5 ounces instant vanilla pudding mix (1 large box)
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 12 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 16 ounces Cool Whip (thawed, divided)
- to taste Christmas sprinkles
Instructions
- Preheat the oven to 350 degrees F. Grease a jelly roll pan with non-stick cooking spray. Set aside.
- Prepare the cake mix according to the package directions. Pour into the prepared pan and bake according to the listed directions (usually 12-18 minutes).
- Remove from the oven and cool to room temperature in the pan on a wire rack, about 1 hour. Cut the cake into small cubes.
- In a large mixing bowl, beat together the pudding mix, milk, and vanilla extract with a hand mixer on medium-low speed until smooth and thickened, about 2 minutes.
- Add the cream cheese and powdered sugar and beat until smooth. Fold in half of the Cool Whip with a rubber spatula until evenly combined.
- Arrange half of the cake squares in a layer at the bottom of your trifle bowl so it’s covered. Spread half of the pudding mixture over the cake. Repeat these layers once more so the bowl is filled.
- Top the trifle with dollops of the remaining Cool Whip and add Christmas sprinkles for garnish. Chill in the fridge until you’re ready to serve.
Notes
- Use any remaining Cool Whip for extra topping if desired.
- Chill for at least 1 hour before serving to allow the flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg