Description
These Halloween trifles are everything: creepy, elegant, indulgent, and crazy easy to make. Imagine layers of moist red velvet cake, silky cheesecake cream, and a chilling “bloody” raspberry drizzle dripping down the sides. No messy slicing, no stress—just individual cups of haunted happiness. Perfect for parties, trick-or-treat night, or when you want to wow your crew with a dessert that looks straight out of a vampire’s cookbook.
Ingredients
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1 box red velvet cake mix (plus ingredients on box)
Tip: Swap water with buttermilk for extra tang & tenderness -
8 oz (225g) cream cheese, softened
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1 cup powdered sugar
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2 cups whipped topping (or whipped cream)
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1 cup vanilla pudding (optional, adds creaminess & stability)
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1 cup cherry or raspberry pie filling (“the blood”)
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Clear cups, jars, or dessert glasses
Instructions
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Bake the Cake → Prepare red velvet mix per instructions (use buttermilk if possible). Bake in 9×13″ pan, cool completely.
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Cube It Up → Cut cooled cake into bite-sized cubes. Rustic chunks = perfect for layers.
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Mix the Cream → Beat softened cream cheese until smooth. Add powdered sugar, blend well. Fold in whipped topping + pudding (if using) until fluffy.
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Assemble the Trifles → Layer cake cubes at the bottom of each clear cup. Add a spoonful of cream filling. Repeat until cup is nearly full, ending with cream.
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Bloody Finale → Spoon pie filling on top, letting it drip down the sides for a gory effect.
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Chill & Serve → Cover and refrigerate at least 1 hour before serving.
Notes
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Chocolate Lovers: Add chocolate pudding or shavings.
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Boozy Version: Stir Chambord into the pie filling for adults.
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Kids’ Fun: Set up a “decorate your own” topping station.
- Prep Time: 20 min
- Cook Time: 45 min
Nutrition
- Calories: 380 Cal Per Cup
- Fat: 21g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g