Tomorrow is Valentine’s Day, and I thought I’d make a special dessert for my family.

I’ve already got tomorrow’s dinner prepared — lasagna.  I’ll also make my take on a Caprese salad, and of course, garlic bread.

So for dessert, I’m planning to make a red velvet trifle.  I found a Paula Deen recipe I’ve made before.  Paula’s recipe makes red velvet cake from scratch.  I cheated and used a box mix.

Red Velvet Trifle

1 pkg red velvet cake mix

Filling:

1 – 3 oz cheesecake flavored instant pudding

2 c milk

2 c freshly whipped cream (I used Cool Whip)

Garnish (optional)

1/4 c pecan pieces

Fresh mint leaves

Prepare cake mix according to package.  I baked the cake in a 9×13 pan.  Let cool completely.

For the filling, prepare pudding stirring in 2 cups milk.  Allow pudding to set up in refrigerator for 10 minutes.  Fold in whipped cream or Cool Whip.

Cut cake into 1 inch cubes.  Place a layer of cake cubes on bottom of trifle bowl.  Top with 1/3 of pudding mixture.  Repeat layers, ending with a pudding layer.  Garnish with pecans and mint.  I used chocolate shavings as the garnish.

Cover and chill until ready to serve.