Festive Red Velvet Christmas Trifle
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) Red Velvet Cake Mix (plus ingredients required on the box: water, oil, and eggs)
- 2 packages (3.4 oz each) Instant White Chocolate or Vanilla Pudding mix
- 4 cups cold Whole Milk
- 1 package (8 oz) Cream Cheese, softened to room temperature
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Whipping Cream, whipped (or 1 tub of thawed whipped topping)
- 1 cup fresh Raspberries or Pomegranate seeds
- Christmas sprinkles or fresh Mint leaves for garnish
Instructions
- Step 1: Bake and Cool the Cake – Prepare the red velvet cake according to the instructions on the box. Bake it in a 9×13 inch pan. Once finished, let the cake cool completely. After it has cooled, cut the cake into 1-inch cubes and set them aside.
- Step 2: Prepare the Pudding Layer – In a medium bowl, whisk together the two packages of instant white chocolate pudding mix with the cold milk. Continue whisking for about two minutes until the mixture begins to thicken. Set this aside in the refrigerator to firm up while you prepare the next layer.
- Step 3: Mix the Cream Cheese Filling – In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Gently fold in half of the whipped cream (or whipped topping) until the mixture is light and fluffy.
- Step 4: Layer the Trifle – Place one-third of the red velvet cake cubes into the bottom of a glass trifle bowl. Spread half of the pudding mixture over the cake. Follow this with half of the cream cheese filling. Sprinkle a handful of fresh raspberries or pomegranate seeds over the layer.
- Step 5: Repeat and Finish – Add another layer of cake cubes, followed by the remaining pudding, and then the remaining cream cheese filling. Finish with the final layer of cake cubes on top. Spread the remaining plain whipped cream over the top to look like a blanket of snow.
- Step 6: Chill and Garnish – Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Just before serving, decorate the top with Christmas sprinkles, extra berries, and a few mint leaves for a festive touch.