Description
These Red Velvet Oreo Trifles in a jar have layers of moist red velvet cake, chopped Oreos, no bake Oreo cheesecake + chocolate sauce! Easy & so tasty!
Ingredients
RED VELVET CAKE LAYERS
- 1 egg
- 1/2 + 1/8 cup oil
- 1/2 + 1/8 cup buttermilk
- 1/2 tbsp vinegar
- 1/2 tsp vanilla
- 1 oz red food coloring
- 1 1/4 cups flour
- 1 cup sugar
- 1 tbsp cocoa
- 1/2 tsp baking soda
OREO CHEESECAKE LAYERS
- 16 oz cream cheese, room temperature
- 1 cup sugar
- 2 tsp vanilla
- 16 oz Cool Whip
- 2 cups Oreo crumbs*
- 25–30 Oreos, cut into pieces*
- Chocolate sauce
Instructions
1. To make red velvet cake, prepare an 8 inch cake pan. Preheat oven to 350 degrees.
2. Whisk together all wet ingredients in a large bowl until combined. Set aside.
3. In a large mixing bowl, whisk together all dry ingredients until combined.
4. Add wet ingredients to dry ingredients and mix on medium high until completely combined.
5. Pour batter into cake pan.
6. Bake at 350 degrees for 19-21 minutes or until a toothpick inserted comes out clean.
7. Allow to cool for a few minutes and then remove to a wire rack to finish cooling.
8. To make Oreo layer, add cream cheese, sugar and vanilla to a bowl and beat until smooth.
9. Fold in Cool Whip and Oreo Crumbs.
10. To layer trifles, cut cake into 12 slices. About one slice will be used per trifle.
11. Crumble about half of one slice of cake into the bottom of a jar.
12. Top with a layer of chopped Oreos.
13. Top Oreos with a layer of Oreo cream cheese mixture.
14. Add a layer of chocolate sauce.
15. Repeat steps 11-14.
16. Refrigerate trifles until ready to eat.
Notes
To make trifles in smaller jars, skip step 16, and only have one of each layer. It will make about 24 trifles.
*You’ll need most of two 14.3 oz boxes of regular Oreos
Nutrition
- Serving Size: 1 Trifle
- Calories: 572
- Sugar: 52.2 g
- Sodium: 323.7 mg
- Fat: 29.2 g
- Carbohydrates: 72.6 g
- Protein: 6.7 g
- Cholesterol: 47.9 mg
