Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

HERSHEY'S KISSES Red Velvet Cheesecake Trifle

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • One-half HERSHEY'S RED VELVET CAKE (recipe follows)
  • 2 package cheesecake pudding mix (3.4 oz. each)
  • 36 chocolate sandwich cookies , crushed
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • 38 HERSHEY'S KISSES Brand Milk Chocolates
  • 12 HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 2 cups sweetened whipped cream or whipped topping , divided

Directions

  • 1. Prepare HERSHEY'S RED VELVET CAKE; cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.
  • 2. Prepare cheesecake pudding according to package directions; refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies; set aside.
  • 3. Stir chocolate chips into pudding. Place 1-3/4 cups cookie crumbs in bottom of 8-inch trifle bowl with 5-inch sides. Layer with about 1/2 of cake crumbles and 1-2/3 cup pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover; refrigerate leftovers. Makes 12 servings.
  • Recipe created for The Hershey Company by Mommy Hates Cooking.
  • HERSHEY'S RED VELVET CAKE
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour milk*
  • 2 tablespoons (one 1-oz. bottle) red food color
  • 2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 1 tablespoon vinegar
  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch pan.
  • 2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog