Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
2 hr
Prep:
25 min
Inactive:
1 hr
Cook:
35 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
2 hr
Prep:
25 min
Inactive:
1 hr
Cook:
35 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Bake the red velvet cake mix according to package directions and allow to cool.

Using a serrated knife cut the red velvet cake into 1-inch square pieces and line the bottom of the trifle bowl with half of the cake squares.

Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.

Layer about 1 1/2 pints of the blueberries on top of whipped topping.

Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.

Using a spatula, spread remaining whipped topping over the cakes pieces.

Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.

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