Red Velvet Tres Leche Trifle

1 (18 ounce) box Red Velvet Cake Mix, plus ingredients listed on box

1 (12 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

2 cups whole milk

2 (8 ounce) packages cream cheese, softened

1 (8 ounce) container cool whip, softened

3/4 cup powdered sugar

2/3 cup butterscotch caramel topping

1/3 cup mini chocolate chips


Prepare cake mix as directed. Place cake batter in a 9x13 inch pan and bake according to directions. Let cool completely.


In a medium bowl whisk together evaporated milk, condensed milk, and whole milk. Set aside. Using a kebab skewer to poke multiple holes into the top of cake. Poor milk mixture over top of cake and let sit until cake has completely absorbed.


In a separate bowl combine cream cheese and mix on medium speed until smooth. Add cool whip and powdered sugar and mix well. Set aside.


Cut sheet cake into cubes, and using a spatula, scoop cake cubes out of pan and place into the bottom of trifle dish. Cake will be very moist and will fall apart easily, so handle carefully. Make 2 layers of cake cubes, and then spread half cool whip mixture over cake cubes. Top with half caramel and mini chocolate chips. Repeat layers a second time. Refrigerate until ready to serve.


A RecipeSnobs Original RecipeĀ 

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