Marilyns Treats

Red Velvet Oreo Trifle

by 43 Comments

Red Velvet Oreo Cookie Trifle

Red Velvet Oreo Trifle ~I made this at Christmas and everyone raved about how yummy it looked. When it was time to dish it out my sister scooped very small portions on each plate. That wasn’t enough! Since the dessert was so light relatives came back for seconds and thirds. I was totally surprised there wasn’t even a spoonful left over. For those dieters, use low fat cool whip. Tell everyone I removed all the calories.
For more romantic recipes see my Red Velvet Sweetheart Collection!

Red Velvet Oreo Cookie Trifle

Red Velvet Oreo Trifle

Use any flavor type of oreo cookies to match the colors of your holiday.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Christmas, oreo
Method: NoBake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 26 minutes
Total Time: 46 minutes
Adjust Servings: 15
Calories: 110kcal
Author: Marilyn Lesniak

Ingredients

  • 1 box Red Velvet cake mix Or your favorite from scratch recipe, two round 8 inch layers
  • 3 eggs
  • 1 cup water
  • 1/4 cup oil
  • 1 3.5 oz Jello cheesecake filling mix
  • 1 1/2 cups milk
  • 1 6 oz container of Cool Whip
  • 2 packages of Oreos with seasonal red filling you'll need about 1 1/2 packages

Instructions

  • Prepare red velvet cake mix according to the directions on the box. (I used two round 8 inch pans.) Let the cake cool completely.
  • In a medium-sized bowl, prepare the cheesecake filling according to the directions on the box. Transfer the bowl to the refrigerator to thicken.
  • Chop Oreos into large pieces, but not crumbs. You won't need all of the second package, probably around half. ( I used a neat tenderizer)
  • When the cake layers are cool, cut into 1 inch squares.
  • The cheesecake filling should be thick enough at this point. Fold in the Cool Whip.
  • In a large clear bowl, create the bottom layer by arranging the pieces of cake from one of the cake layers. Next, spread a half of the cheesecake filling on top of the cake. Sprinkle with half of the chopped Oreos. Repeat with the other cake layer, cheesecake filling, and Oreos.
  • Refrigerate for at least two hours, but overnight is best. Store trifle in the refrigerator for up to 3 days.

Notes

Recipe Source: Beth Cakes
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 110kcal | Carbohydrates: 0g | Protein: 0g | Fat: 4g (6%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

  2. Miz Helen

    December 22, 2018 at 8:26 PM

    This will be a beautiful Trifle for the season! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    Reply

  3. Chas Greener

    December 19, 2018 at 7:55 PM

    Oh my goodness Marilyn – this sounds to die for! My husband and kids LOVE oreos so I’m thinking YES to this recipe. Adding it to my Marilyn’s list to try 🙂 Hugs to you my friend!

    Reply

  15. Jann Olson

    December 29, 2017 at 9:00 PM

    I know that this would be a big hit. I’m probably about the only person I know that doesn’t love Oreos. Too chocolatey for me. 🙂 Thanks for sharing the recipe with SYC.
    hugs,
    Jann

    Reply

  21. Cheryl

    December 23, 2017 at 8:42 PM

    This looks pretty good. I haven’t seen seasonal Oreos but there’s lots of good stuff that doesn’t seem to make its way north enough into Canada. Unfortunately due to my Scottish mother who made trifle a lot and probably drowned it in scotch or something equally nasty I really didn’t like it. Eating soggy cake. I was visiting my aunt in California years ago and we went to a potluck. One of the attendees was a Scottish lady and what did she bring – trifle! No one touched it even though my aunt tried to urge everyone to do so, to not hurt the lady’s feelings. Couldn’t bring myself to eat it. A few years ago I did try a Snicker’s trifle, and liked it, so the verdict is not everyone makes a nasty Scottish trifle! Thanks for sharing your recipe.

    Reply

    • Marilyn

      December 24, 2017 at 8:55 PM

      All trifles are different. I am glad to finally got to eperience one that wasnt soggy. I have even made a layered taco and salsa version!! I hope you get to try more types. They don’t all use cake! Happy Holidays.

      Reply

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