CANDY CANE RED VELVET TRIFLE
- 1 Red Velvet Cake Mix
- 50 mini Candy Canes
- 1 pkg. Candy Cane Hershey Kisses
- 3 Small Boxes Instant Cheesecake Jello Pudding
- 1 tsp. Vanilla
- 16 oz. Cool Whip
- 4 Cups Milk
- 4 oz. Cream Cheese
Mix the Red Velvet cake according to the package. Pour into a 9x13 pan, unwrap 1/2 of the bag of candy cane Hershey Kisses and drop on top of the unbaked cake. Bake the cake according to the package. Allow to cool completely after done baking. When you cut into the cake you will notice the Kisses have dropped to the botttom of the cake.
In a large bowl empty the instant pudding and milk. Whisk for 2 minutes and set aside for pudding to thicken. Beat in cream cheese and vanilla until there are no lumps. Gently fold in 2/3 of the Cool Whip.
Unwrap the candy canes and chop them in a food processor or blender. You will want a semi-fine texture, no big chunks.
Cut up or crumble the cake. Place 1/3 of the cake on the bottom of a trifle bowl. Top the cake with 1/3 of the pudding mixture. On top of the pudding sprinkle 1/3 of the crushed candy canes. REPEAT THIS PROCESS
UNTIL ALL OF THE CAKE, PUDDING AND CANDY CANES ARE USED.
Decorate the top of the trifle as you like with left over Kisses and Candy Canes. Tie a bow around the bottom of the trifle dish for added Christmas Cheer!