Description
A beautiful and indulgent Red Velvet Trifle featuring layers of moist red velvet cake, creamy white chocolate pudding, smooth cream cheese mixture, fluffy whipped topping, and fresh mixed berries. This no-bake dessert is perfect for special occasions or gatherings, offering a delightful combination of textures and flavors in every spoonful.
Ingredients
Scale
Red Velvet Cake
- 1 red velvet cake, cubed
Pudding
- 1 package (3.4 oz) instant white chocolate pudding mix
- 2 cups cold milk
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (divided)
Fruit
- Mixed berries (strawberries, blueberries, raspberries), amount as desired
Instructions
- Make the pudding: In a large bowl, whisk together the instant white chocolate pudding mix with 2 cups of cold milk until the mixture is smooth and thickened, ensuring the pudding is fully set.
- Prepare the cream cheese mixture: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in half of the whipped topping to create a light and fluffy texture.
- Assemble the trifle: Using a trifle bowl, start by layering cubed red velvet cake at the bottom. Follow with a layer of the prepared pudding, then spread a layer of the cream cheese mixture, and top with a generous layer of mixed berries. Repeat the layering process as desired, finishing with a final layer of whipped topping and berries on top.
- Chill and serve: Cover the trifle and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly. Serve cold for a refreshing, decadent treat.
Notes
- For best results, use freshly baked or store-bought red velvet cake that is fully cooled before cubing.
- Feel free to adjust the amount of berries based on preference or seasonal availability.
- This trifle can be prepared up to 24 hours in advance and stored covered in the refrigerator.
- Use full-fat cream cheese and whipped topping for richer flavor and texture.
- The dessert is best served chilled to maintain the pudding and cream cheese layers’ consistency.
