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Trifle Improv

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She’ll be here any minute. All you’ve got are some leftover Red Velvet Brownies that are too dry to serve. And maybe a few pieces of cheesecake. Well, fret no more. You can improvise a Red Velvet Cheesecake Trifle with whipped cream, pudding, and a little bit of cream cheese. Don’t tell her that you melted your chocolate in the microwave, though, or she won’t be coming back anytime soon.

Improvisation № IV/iii: This post is the 3rd in a 3-part series that chronicles the metamorphosis of failed cake into creamy and successful trifle. To read the series from the beginning, click here.

Red Velvet Cheesecake Trifle

Makes enough to feed an army of at least 20

Red Velvet Cheesecake Trifle

1. Start by whipping up some Triple-Chocolate Chocolate Pudding. Check my notes on it. Let the finished pudding sit out on the counter, as directed, but don’t put it in the fridge. Work on the rest of the trifle as the pudding sits. You should assemble the trifle while the pudding is still a tiny bit warm or room temperature.

Trifle w/Cream Cheese Whip

2. Bust the cake up into bite-sized pieces with your just-washed man mitts. Set aside.

3. Next, whip up 1½ batches of Cream Cheese Whipped Cream. Here are the modified measurements that’ll get you the 1½ batches:

You want a very stiff whip, bordering on dry.

4. Divide the brownie pieces into 2 equal portions. Divide the cheese cake into 2 equal portions.

1. Distribute one of the brownie portions over the bottom of the trifle bowl.
2. Pour 1½ cups of pudding over the brownies. Use a spatula to push the pudding around, even it out, and get it into all the crevices.
3. Distribute one of the cheesecake portions over the pudding.
4. Spoon 2 cups of whip over the cheesecake. Spread to the edge of the bowl.
5. Distribute the 2nd brownie portion over the whip.
6. Pour 1½ cups of pudding over the brownies. Use a spatula to push the pudding around, even it out, and get it into all the crevices.
7. Distribute the 2nd cheesecake portion over the pudding.
8. Spoon 2 cups of whip over the cheesecake. Spread to the edge of the bowl.

You may have some pudding and some whip left over. Bonus! Cover the trifle with plastic wrap and keep it in the fridge. When dishing up the portions, consider sprinkling some toasted and chopped hazelnuts over them.

Notes:

Suggestions for further reading:

• Improvisation № I: Eggs w/Veggies, Avocado, Sautéed Kale, and Strawberries
• Improvisation № II: Eggs for Breakfast
• Improvisation № III: Hot Chocolate
• Improvisation № V: Improv Soup

← Previous: Trifle Improv, Part 2