Sunnys Red Velvet Trifle Parfait Recipes

NO RECIPE RECIPE: RED VELVET TRIFLE

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.

RED VELVET TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
• Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
• When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
• Meanwhile, cut the cooled cake into 1-inch cubes.
• Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
• Garnish with whipped cream.