Red Velvet Trifle

Red Velvet Trifle

Deb Weddle 0

"A festive holiday (December or February) yummy trifle using a Duncan Hines Red Velvet cake as it's base and layers of Kraft Philadelphia cream cheese, Jello-o cheesecake pudding and Reddi wip cream. Top the layers with Comstock cherry pie filling and you have a delightful and tasty dessert!"
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4 h servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Red Velvet Trifle
  2. Cake:
  3. Pre-heat oven at 350 degrees.
  4. Mix cake mix, eggs, water and oil in a large mixing bowl.
  5. Beat on low for 30 seconds, then medium for 2 minutes.
  6. Line pan with waxed paper for easy removal - lightly spray lining with cooking spray.
  7. Bake cake according to package directions in a 10 x 15 inch jelly roll pan for approx. 20 minutes. Remove from oven after testing center with a tooth pick. Allow to cool completely.
  8. When cake is cool - cut into 1 inch cubes.
  9. Filling:
  10. Whisk together 2 - 3.4 oz packages of Jell-o Cheesecake instant pudding/pie filling with 3 cups cold milk - whole milk for richer flavor, skim for lighter version. Whisk for about 2 minutes, let set for about 5 minutes.
  11. Fold in Reddi-wip.
  12. Putting it all together:
  13. Layer ½ of the cake squares in the bottom of an 8 inch glass trifle bowl.
  14. Use ½ of the pudding filling topped with the cherry pie filling.
  15. Repeat cake, pudding and cherries a second time.
  16. Refrigerate for 4 hours or overnight.
  17. Serve with whipped cream garnish.
  18. Additional garnishes:
  19. Chopped pecans
  20. Drizzled fudge topping



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