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!
Prep Time30 minutes mins
Total Time30 minutes mins
Cuisine: American, Southern
Servings: 8 mini trifles
- 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
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!
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.
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