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Red Velvet Trifle
Dessert American

Red Velvet Trifle

Prep
15 min
Cook
20 min
Total
305 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
  2. 2 Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
  4. 4 When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
  5. 5 Meanwhile, cut the cooled cake into 1-inch cubes.
  6. 6 Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
  7. 7 Garnish with whipped cream.

By Deb Weddle

Pumpkin Cheesecake Enchiladas
Dessert American

Pumpkin Cheesecake Enchiladas

5.0

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
  2. 2 Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
  3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
  4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
  5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
  6. 6 Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
  7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

By Nicole McLaughlin