Candy Cane Red Velvet Trifle Recipe 465

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CANDY CANE RED VELVET TRIFLE RECIPE - (4.6/5)

Provided by á-18433

Number Of Ingredients 8



CANDY CANE RED VELVET TRIFLE Recipe - (4.6/5) image

Steps:

  • The Cake: Mix the Red Velvet cake according to the package. Pour into a 9x13 pan, unwrap 1/2 of the bag of candy cane Hershey Kisses and drop on top of the unbaked cake. Bake the cake according to the package. Allow to cool completely after done baking. When you cut into the cake you will notice the Kisses have dropped to the botttom of the cake. The Pudding: In a large bowl empty the instant pudding and milk. Whisk for 2 minutes and set aside for pudding to thicken. Beat in cream cheese and vanilla until there are no lumps. Gently fold in 2/3 of the Cool Whip. Candy Canes: Unwrap the candy canes and chop them in a food processor or blender. You will want a semi-fine texture, no big chunks. Assembly: Cut up or crumble the cake. Place 1/3 of the cake on the bottom of a trifle bowl. Top the cake with 1/3 of the pudding mixture. On top of the pudding sprinkle 1/3 of the crushed candy canes. REPEAT THIS PROCESS UNTIL ALL OF THE CAKE, PUDDING AND CANDY CANES ARE USED. Decorate the top of the trifle as you like with left over Kisses and Candy Canes. Tie a bow around the bottom of the trifle dish for added Christmas Cheer!

1 Red Velvet Cake Mix
50 mini Candy Canes
1 pkg. Candy Cane Hershey Kisses
3 Small Boxes Instant Cheesecake Jello Pudding
1 tsp. Vanilla
16 oz. Cool Whip
4 Cups Milk
4 oz. Cream Cheese

RED VELVET CANDY CANE FUDGE

My favorite kind of cake, red velvet, inspired me to create this fudge. If you'd like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3-3/4 pounds.

Number Of Ingredients 11



Red Velvet Candy Cane Fudge image

Steps:

  • Line a 13x9-in. pan with foil; grease foil with butter., In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, the chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners' sugar. Spread into prepared pan., In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners' sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 15mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

1 teaspoon butter
2 packages (12 ounces each) white baking chips, divided
2/3 cup semisweet chocolate chips
3 teaspoons shortening, divided
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons red paste food coloring
4 cups confectioners' sugar, divided
6 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 tablespoons crushed peppermint candies

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