Red velvet cake with cream cheesecake layers

For the Red Velvet Cake: 1 box red velvet cake mix (plus ingredients listed on the box such as eggs, oil, and water) For the Cheesecake Layer: 16 oz cream cheese, softened 1 cup granulated sugar 1 tsp vanilla extract 2 cups whipped cream or whipped topping For Assembly: 1 cup raspberries or strawberries (optional, for garnish) Additional whipped cream for topping (optional) Instructions: 1. Bake the Red Velvet Cake: Preheat your oven according to the instructions on the cake mix box. Prepare the red velvet cake batter according to the instructions on the box. Pour the batter into a greased 9x13 inch baking dish. Bake the cake according to the instructions on the box. Once baked, let the cake cool completely. Then, cut it into small cubes. 2. Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and vanilla extract, and beat until well combined. Gently fold in the whipped cream or whipped topping until fully incorporated. 3. Assemble the Trifle: In a large trifle dish or clear glass bowl, start layering the ingredients. Begin with a layer of red velvet cake cubes. Next, add a layer of the cheesecake mixture on top of the cake cubes. Continue layering, alternating between red velvet cake cubes and cheesecake mixture, until you reach the top of the trifle dish. If desired, garnish the top of the trifle with fresh raspberries or strawberries. Optionally, add an extra dollop of whipped cream on top for decoration. 4. Chill and Serve: Once assembled, cover the trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together and for the dessert to set. Serve chilled and enjoy! This red velvet cake trifle with cheesecake layers is sure to impress your guests with its rich flavors and beautiful presentation. Feel free to customize it by adding your favorite toppings or garnishes. Enjoy!