Raspberry Red Velvet Trifle

by Hot Dish Homemaker · Published January 11, 2016 · Updated January 18, 2021

An elegant delicious dessert, yet very easy to create.

If you don’t have a Trifle bowl, you can use a bowl of similar size and depth. I highly recommend you get yourself one though. They are relatively inexpensive. They are sold everywhere even at the big box stores. The pedestal base adds height so the layers and colors can all be seen. With a Trifle, it is all about the presentation as you can see in the photo, so having the proper bowl is key.

Trifles are English in origin and were often made with a sponge cake, custard, fruit and jam. There are many versions and recipes for Trifle. I hope you enjoy this one!

RASBERRY RED VELVET TRIFLE

Ingredients:

1 Duncan Hines Red Velvet Cake Mix
2 Pints Fresh Raspberries
1 White Chocolate Instant Pudding Mix (4 serving size)
1 Premium White Chocolate Bar
1 Cup Cool Whip
1 (12 oz.) Can Raspberry Pastry Filling

Directions:

1. Make Cake according to package directions for a 13 x 9 pan. Allow the Cake to cool completely.

2. Make the White Chocolate Pudding according to package directions then fold in 1 Cup Cool Whip. Set aside.

3. Slice the Cake into 1 & 1/2 inch squares. You will not use all the Cake. You can freeze the leftovers or save to use as a snack cake in the kids lunches.

4. Time to start building the layers. The first layer is the Cake. Place Cake pieces evenly in the bottom of the Trifle bowl as you see here.

5. Now take 1/3 of the Raspberry Pastry Filling and spread it over the first Cake layer.

6. Take 1/3 of the White Chocolate Pudding mixture and spread it evenly over the Raspberry Pastry Filling. Make sure to take it all the way to the edge. You want the Pudding to flow down the sides a bit which will happen after you refrigerate the Trifle.

7. Time to add another Cake layer followed by the Pastry Filling and the Pudding. Continue so that you have 3 layers as you see here.

8. You can already see how beautiful this Dessert is going to be. At this point, cover the Trifle tightly with plastic wrap and refrigerate for 4-6 hours. The Raspberries will be added about an hour prior to serving the Trifle.

9. After 4-6 hours remove the Trifle from the refrigerator. Use a vegetable peeler to create White Chocolate shavings from the White Chocolate bar. You will only use about 1/3 of the bar in total. You can save the remaining for another use.