Red Velvet and White Chocolate Cheesecake Trifle

Bake the red velvet cake according to the instructions on the box, using the eggs, oil, and water.

Once the cake is baked, remove it from the oven and allow it to cool completely.

Cooling the cake is crucial to avoid melting the cheesecake layer later on. You can also prepare the cake ahead of time, as it works wonderfully when chilled or even frozen.

In a large mixing bowl, combine the softened cream cheese, instant white chocolate pudding mix, and half & half.

Use a hand mixer to blend everything until smooth and creamy.

Fold in the whipped topping to create a light and airy texture.

Cut the red velvet cake into cubes.

In the bottom of your trifle dish or a large glass bowl, add just enough red velvet cubes to cover the base.

Drizzle chocolate sauce over the cake cubes.

Spread half of the white chocolate cheesecake mixture over the cake layer.

Sprinkle mini chocolate chips on top of the cheesecake mixture.

Repeat the layering process until you reach the top of your trifle dish.

Spread a final layer of whipped topping over the top.

Sprinkle a mix of mini chocolate chips, white chocolate chips, and pecan chips over the whipped topping.

Crumble any leftover cake crumbs on top for added visual appeal.

Drizzle more chocolate sauce to complete the dessert.