Red Velvet Trifle Recipes

Steps:

• Prepare the red velvet cake according to package instructions, substituting melted butter for the oil. Pour into a 9-by-13-inch cake pan or baking dish and bake according to the package instructions. Let cool completely, then cut into bite-sized chunks (reserve crumbs).
• Gently fold together the whipped topping with the frosting in a bowl. Spoon a dollop into a parfait glass, then sprinkle with candied pecans and walnuts. Top with a few pieces of the cake. Continue layering the frosting mixture, nuts and cake, finishing with a garnish of cake crumbs (tear up additional cake cubes if necessary). Repeat with remaining parfait glasses and serve immediately.

Steps:

• In a large glass bowl, combine the heavy whipping cream and sugar. Beat with a hand mixer until thick and foamy. Add a small drizzle of coconut extract. Continue to whip until soft peaks appear.
• Using a serrated knife cut the red velvet cake into 1-inch squares. Add about 1/3 of the squares to the bottom of the trifle bowl. Spread a layer of the whipped cream on top of the cake squares, followed by a layer of toasted coconut. Repeat layering 2 more times and serve.

Steps:

• 1. Pour the Grand Marnier into the raspberries, and add the sugar. Stir and let chill for an hour.
• 2. Cut the cake in half. We will only use this half; put the other half away.
• 3. Cut the cake into little squares. Divide half of the squares into 12 individual bowls (or clear decorative plastic cups).
• 4. Layer the bowls with half the raspberry mixture, half the pudding, and half the whipped cream. Repeat the layering with the other half of the cake, raspberry mixture, and pudding. End with whipped cream.
• 5. Garnish with a raspberry (or gummie vampire teeth, if you're doing a halloween party).
• 6. Chill for 8 hours or overnight.
• 7. Variation: Prepare the whipped cream similarly to Recipe #74805 (essentially, prepare the whipped cream with a tablespoon of white chocolate pudding mix).

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
• Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes and food coloring; beat 2 min. Gently stir in 2 cups COOL WHIP.
• Layer half each of the cake cubes and pudding mixture in 2-1/2-qt. bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
• Refrigerate 2 hours.