This recipe features two of my all time favorite things, red velvet cake + Oreos. ♥
Let me tell you about my top 3 (baking) obsessions real quick. Number 1: Red velvet. Number 2: Oreos. Number 3: S’mores. (I mean…I even have Pinterest boards for all three: red velvet / Oreos / s’mores.) They’re not always in that order; sometimes one is stronger than the others. Like during football season and then during the holiday season – I want to make red velvet everything. My football team’s colors are crimson and white, so red velvet is pretty perfect for game day desserts. It’s also super festive for Christmas! And you can change the color of the food coloring to match whatever football team/season/holiday you want! Oh, the possibilities.
I love baking with Oreos because of how they change textures. In this trifle, just like with this Dirt recipe, the Oreos get incredibly soft and cake-like. In that same recipe, the “pudding” layer is usually a mixture of cream cheese, pudding, powdered sugar, and Cool Whip. For this, I just used a cheesecake filling mix and Cool Whip, and it tastes pretty much the same.
So there are the red velvet cake layers, the cheesecake pudding layer, and chopped Oreos. I really wanted to use the Oreos with red filling for something Christmas-y, you know? I also used about half a package of regular double stuffed Oreos. (Omg, have you seen the MEGA stuffed ones?)
I’m really excited about this trifle, because of the red velvet and Oreos obviously, but also because I’m going to start contributing to the cooking column of a couple local newspapers! (North of the River Living and the South of Town Journal – both in Tuscaloosa, so not exactly “local” for me.) Well, it was two papers and I sent this in for the December issues. But now they’re merging into one bigger paper, so they’re taking December off to get that stuff sorted out. They still really wanted to use this though, so I guess they’ll just be taking the holiday references out. Anyway, that’s kind of exciting. I brought this trifle to Thanksgiving because I had to send in the recipe by the beginning of December, and I’m glad I’m finally getting to share it with you!
- 1 box Red Velvet cake mix (Or your favorite from scratch recipe, two round 8 inch layers)
- 3 eggs
- 1 cup water
- 1/4 cup oil
- 1 3.5 oz Jello cheesecake filling mix
- 1 1/2 cups milk
- 1 6oz container of Cool Whip
- 2 packages of Oreos with seasonal red filling (you'll need about 1 1/2 packages)
- Prepare red velvet cake mix according to the directions on the box. (I used two round 8 inch pans.) Let the cake cool completely.
- In a medium-sized bowl, prepare the cheesecake filling according to the directions on the box. Transfer the bowl to the refrigerator to thicken.
- Chop Oreos into large pieces, but not crumbs. You won't need all of the second package, probably around half.
- When the cake layers are cool, cut into 1 inch squares.
- The cheesecake filling should be thick enough at this point. Fold in the Cool Whip.
- In a large clear bowl, create the bottom layer by arranging the pieces of cake from one of the cake layers. Next, spread a half of the cheesecake filling on top of the cake. Sprinkle with half of the chopped Oreos. Repeat with the other cake layer, cheesecake filling, and Oreos.
- Refrigerate for at least two hours, but overnight is best. Store trifle in the refrigerator for up to 3 days.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.