I made a Red Velvet Vanilla Bean Trifle over the holidays and pretty much as soon as my family was done eating it…they were asking for me to make it again.
I love desserts like this because you make them in advance, they look fancy (but they’re easy!), they travel well, they work for all seasons, and they only get better the longer they sit in the fridge. This time around, I mixed and matched my recipe and made a White Chocolate Chocolate version…because the only thing better than white chocolate is when you add in more chocolate, right?
You can use either one prepared chocolate cake (store bought or homemade) or a dozen chocolate cupcakes. Yum-my!
This recipe serves 10 to 12.
Shopping List
1 prepared chocolate cake topped with chocolate frosting
1 (3.4 oz) instant white chocolate pudding mix (sub with vanilla if you can’t find white chocolate)
2 cups milk
1 (16 oz) container of Cool Whip, thawed
white 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 your Cool Whip.
In one large trifle bowl or individual dishes, layer chunks of cake, pudding mixture and repeat. End with pudding mixture on top. Top with a sprinkle of white chocolate chips. Cover and refrigerate at least 4 hours or even overnight.
Remove from fridge and serve.
You can go crazy and add extra white chocolate chips between each layer if you like :).
Enjoy!
Narci says
Oh my goodness!!! That trifle looks amazing! Yum!!
Lauren says
We made the red velvet one over Christmas and it was awesome! I'm going to the store today to get the stuff to make this one TODAY just because it's Friday! By the way…I always appreciate you commenting on my blog posts, I really think you and my mom are the only ones left who read it! 😉 And you're right…I think I should rest this year, ha!! Last year made me tired. You had a big year as well, adding little Ashby London was a big deal!! Sweet girl.