Sunnys Red Velvet Trifle Parfait Food

SUNNY'S RED VELVET TRIFLE PARFAIT

Steps:

• 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.

LOOPY LIME AND LYCHEE GELATIN PARFAIT

Steps:

• Evenly divide the lychees cut-side down among 4 parfait glasses.
• Add the gelatin powder to a large measuring cup. Add 1/2 cup of boiling water and stir until the powder is dissolved. Stir in the lychee syrup and vodka. Pour over the prepared glasses and refrigerate until gelatin sets, about 2 hours.
• Meanwhile, whip the cream. In a large bowl add the heavy cream and whisk briskly until soft peaks form, then add the sugar and vanilla and continue to whisk until firm peaks form when the whisk is removed.
• Once the gelatin sets, top with whipped cream and a cherry for garnish.

SUNNY'S CHOCOLATE RASPBERRY PUDDING PARFAIT

Steps:

• Layer some coconut flakes and 3 or 4 raspberries in each of two parfait glasses. Layer 1/4 cup chocolate pudding in each glass, then add 1 tablespoon raspberry jam to each. Top with more coconut and more berries. Add the remaining chocolate pudding, then the raspberry jam, and more coconut. Garnish with a sprinkle of cinnamon sugar and serve.

RED VELVET TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
• Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
• When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
• Meanwhile, cut the cooled cake into 1-inch cubes.
• Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
• Garnish with whipped cream.

RED VELVET TRIFLE

Steps:

• 1. Pour the Grand Marnier into the raspberries, and add the sugar. Stir and let chill for an hour.
• 2. Cut the cake in half. We will only use this half; put the other half away.
• 3. Cut the cake into little squares. Divide half of the squares into 12 individual bowls (or clear decorative plastic cups).
• 4. Layer the bowls with half the raspberry mixture, half the pudding, and half the whipped cream. Repeat the layering with the other half of the cake, raspberry mixture, and pudding. End with whipped cream.
• 5. Garnish with a raspberry (or gummie vampire teeth, if you're doing a halloween party).
• 6. Chill for 8 hours or overnight.
• 7. Variation: Prepare the whipped cream similarly to Recipe #74805 (essentially, prepare the whipped cream with a tablespoon of white chocolate pudding mix).