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Red Velvet Trifle with Cream Cheese and White Chocolate Pudding Recipe

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★★★★★

4.4 from 107 reviews

A luscious and festive Red Velvet Trifle featuring layers of moist red velvet cake, creamy cream cheese and pudding filling, whipped topping, and a delicious chocolate garnish. Perfect for parties or special occasions, this no-bake trifle is assembled with ease and chilled for a rich, indulgent dessert experience.

Ingredients

Scale

Red Velvet Cake

  • 15.25 ounces red velvet cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup vegetable oil

Creamy Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 3.4 ounces instant vanilla pudding mix
  • 3.4 ounces instant white chocolate pudding mix
  • 2 1/2 cups cold milk
  • 16 ounces whipped topping (such as Cool Whip), divided

Garnish

  • Chocolate sauce, for drizzling
  • Chocolate chips, for sprinkling
  • White chocolate chips, for sprinkling
  • Red velvet cake crumbles (reserved cake cubes crumbled)

Instructions

  1. Prepare the Red Velvet Cake: Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, combine the red velvet cake mix, eggs, water, and vegetable oil. Mix on low speed for 30 seconds, scrape the bowl, then beat on medium-high for 2 minutes.
  2. Bake the Cake: Pour the batter into the greased pan and bake for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
  3. Cube the Cake: Cut half of the cooled cake into roughly 1-inch cubes and set aside. Keep the other half of the cake for garnishing at the end.
  4. Make the Creamy Filling: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and mix until combined.
  5. Prepare the Pudding Mixture: In a separate large bowl, whisk together the instant vanilla and white chocolate pudding mixes with cold milk for about 2 minutes until it thickens.
  6. Combine Cream Cheese and Pudding: Add the cream cheese mixture to the pudding and beat until smooth. Gently fold in half of the whipped topping on low speed until incorporated, reserving the other half for topping.
  7. Assemble the Trifle: Place a little less than half of the cake cubes in the bottom of a trifle dish. Optionally drizzle chocolate sauce over them.
  8. Add Creamy Filling: Spread half of the creamy pudding mixture evenly over the cake cubes.
  9. Layer Remaining Cake Cubes: Scatter the remaining half of the cake cubes over the cream filling and optionally drizzle more chocolate sauce.
  10. Top with Remaining Cream Mixture: Spread the rest of the creamy pudding mixture over the second layer of cake cubes.
  11. Add Whipped Topping: Spread the reserved whipped topping evenly over the final cream layer.
  12. Garnish: Crumble the two cake cubes set aside earlier and sprinkle over the whipped topping. Drizzle additional chocolate sauce and sprinkle chocolate chips and white chocolate chips for decoration.
  13. Chill and Serve: Cover the trifle and refrigerate for at least 4 hours or overnight to allow flavors to meld. Serve chilled and enjoy!

Notes

  • Use a high-quality red velvet cake mix for best results.
  • The remaining half of the cake not cubed can be reserved for crumbling as garnish or served separately.
  • Chilling the assembled trifle overnight enhances the flavor and texture.
  • For a stronger chocolate flavor, add more chocolate sauce between layers.
  • Can be made a day ahead to save time.

Keywords: Red Velvet Trifle, Layered Dessert, Cream Cheese Pudding, No Bake Trifle, Party Dessert, Holiday Dessert

Find it online: https://topreci.com/red-velvet-trifle-with-cream-cheese-and-white-chocolate-pudding-recipe/