Best Red Velvet Layered Dessert Recipes

RED VELVET LAYERED DESSERT

Red Velvet Layered Dessert image

Need an interesting new holiday dessert? Treat your taste buds to the deliciously sweet layers of our Red Velvet Layered Dessert tonight. Assemble this Red Velvet Layered Dessert with red velvet cake, COOL WHIP and pudidng. Red and green chocolates make this dessert extra festive!

Provided by My Food and Family

Categories Recipes

Time 4h57m

Yield 24 servings

Number Of Ingredients 10

Ingredients

1 pkg. (2-layer size) red velvet cake mix
1/3 cup oil
2 eggs
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2-3/4 cups cold milk, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 pkg. (3.4 oz. each) JELL-O Pistachio Flavor Instant Pudding
1-1/2 cups JET-PUFFED Miniature Marshmallows
1/2 cup mixed green and red candy-coated chocolate pieces

Steps:

Heat oven to 350ºF.
Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Bake 12 min. Cool completely.
Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5476 g, Sugar 0 g, Protein 4 g

CHEESECAKE LAYERED RED VELVET CAKE

Cheesecake Layered Red Velvet Cake image

I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. -Melissa Gaines, Knoxville, Tennessee

Provided by Taste of Home

Categories Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 23

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
4 teaspoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
CAKE:
1-1/2 cups sugar
1-1/2 cups canola oil
1 cup buttermilk
2 large eggs
1 bottle (1 ounce) red food coloring
2 teaspoons cider vinegar
1 teaspoon vanilla extract
2-1/2 cups cake flour
2 tablespoons baking cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups butter, softened
1 tablespoon vanilla extract
3 to 3-1/2 cups confectioners' sugar

Steps:

Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place one cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.

Nutrition Facts :