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Three raspberry trifles next to one another ready to serve
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Red Velvet Trifles

Want to know how to make these ravishing Red Velvet Trifles? You’re in luck! Today, I’m showing you how to layer moist red velvet cake, Talenti black raspberry gelato, ginger cookie crumbles, creamy eggnog sauce, tangy whipped cream, and fresh raspberries to create a uniquely flavored and highly craveable dessert!
Course Dessert
Cuisine American, Southern
Keyword red velvet cake, trifle
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 mini trifles
Calories 668kcal

Ingredients

  • 2 red velvet cake layers
  • 2 cups black raspberry gelato
  • 1 cup crumbled ginger cookies
  • 1 cup caramel or egg nog sauce
  • 2 1/2 cups whipped cream I love to add cream cheese to mine
  • 1 cup fresh raspberries

Instructions

  • I personally like to make small trifles. Start by breaking apart the cake into smaller pieces.
  • Add cake to bottom of small trifle bowls then add ice cream, ginger cookies, eggnog sauce (or caramel), whipped cream, and fresh whipped cream. If you have more space, you can repeat this action. Super easy!

Notes

Yes! In fact, letting your trifles rest overnight will allow the flavors to commingle and settle together. The end result will taste even better! I would just recommend waiting to add the final layer of whipped cream and raspberries until you’re ready to serve. 
To store a trifle, cover the dish tightly with plastic wrap and place it in the refrigerator.

Nutrition

Calories: 668kcal | Carbohydrates: 106g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 1000mg | Potassium: 570mg | Fiber: 4g | Sugar: 49g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 276mg | Iron: 6mg