Bloody Red Velvet Trifle Recipe

Preheat oven and prepare the cake mix according to the instructions on the box.

Bake the cake in a 9×13 inch pan and allow it to cool completely.

In a separate bowl, prepare the pudding mix according to the package instructions and set aside.

In a mixing bowl, whip the heavy cream and powdered sugar until it forms stiff peaks.

Add a few drops of red food coloring to the whipped cream and mix well.

Cut the cooled cake into small cubes and place half of them in the bottom of a large trifle dish.

Layer half of the vanilla pudding on top of the cake cubes, then add half of the whipped cream mixture on top.

Repeat the layers with the remaining cake cubes, pudding, and whipped cream mixture.

Top the trifle with fresh raspberries.

Refrigerate for at least 1 hour before serving.