Two of my very favorite flavors in one delicious (AND SIMPLE!) trifle.
You can make your own red velvet cake and top it with cream cheese frosting…or you can buy one for this recipe. You can also buy red velvet cupcakes as well! You just need a prepared red velvet cake topped with cream cheese frosting (or about a dozen cupcakes)…make your own or really cut corners and buy one from the bakery. Trust me, this is a show stopper at the holidays!
This recipe serves 10 to 12.
1 prepared red velvet cake topped with cream cheese frosting
1 (3.4 oz) instant vanilla pudding mix
2 cups milk
2 vanilla beans, split in half and seeds removed
1 (16 oz) container of Cool Whip, thawed
chocolate chips to garnish
Slice your cake or cupcakes into big chunks. Set aside.
In a mixing bowl, whisk together your dry pudding mix and milk for 2 minutes (and it will thicken up a bit). Gently stir in the seeds from your vanilla beans and your Cool Whip.
In one large trifle bowl or individual dishes, layer chunks of cake, vanilla bean pudding mixture and repeat. End with pudding mixture on top. Top with a sprinkle of chocolate chips. Cover and refrigerate at least 4 hours or even overnight.
Remove from fridge and serve.
The frosting on the cupcakes adds an extra layer of decadence to this delicious dessert!