HERSHEY'S KISSES Red Velvet Cheesecake Trifle

HERSHEY'S KISSES Red Velvet Cheesecake Trifle

A red velvet cake is made even more delectable with the addition of cheesecake trifle and HERSHEY’S KISSES Milk Chocolate and Candy Cane Mint Candies. The flavors complement each other beautifully. This red velvet cake trifle recipe will be your go-to for special occasions.

  • 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.
Ingredients sitting on a table

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