Sunny's Red Velvet Trifle Parfait
- Level: Easy
- Yield: 4 parfaits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1020
- Total Fat
- 43
- Saturated Fat
- 16
- Carbohydrates
- 155
- Dietary Fiber
- 2
- Sugar
- 106
- Protein
- 8
- Cholesterol
- 51
- Sodium
- 954
- Total: 2 hr 5 min (includes cooling time)
- Active: 20 min
Ingredients
One 15.25-ounce box red velvet cake mix
Melted butter, for the cake
One 8-ounce container whipped topping
One 12-ounce container whipped cream cheese frosting
1/4 cup candied pecans, coarsely chopped
1/4 cup candied walnuts, coarsely chopped
Directions
- Prepare the red velvet cake according to package instructions, substituting melted butter for the oil. Pour into a 9-by-13-inch cake pan or baking dish and bake according to the package instructions. Let cool completely, then cut into bite-sized chunks (reserve crumbs).
- Gently fold together the whipped topping with the frosting in a bowl. Spoon a dollop into a parfait glass, then sprinkle with candied pecans and walnuts. Top with a few pieces of the cake. Continue layering the frosting mixture, nuts and cake, finishing with a garnish of cake crumbs (tear up additional cake cubes if necessary). Repeat with remaining parfait glasses and serve immediately.