Ingredients

The following ingredients have 16 Servings
  • Cake:
  • 1 15.25 oz box red velvet cake mix (plus eggs, oil and water to prepare)
  • White Chocolate Cheesecake Mousse:
  • 1 16 oz container whipped cream cheese
  • 2 3.4 oz packages instant white chocolate pudding
  • 4 cups half and half
  • 1 tsp pure vanilla extract
  • 1/2 cup powdered sugar
  • White chocolate ganache:
  • 1 11 oz package white chocolate chips
  • 1/3 cup heavy cream
  • Topping:
  • 4 cup sweetened fresh whipped cream (OR 1 [16] oz frozen whipped topping, thawed)
  • 1 4 oz white chocolate bar
  • 2 cups chopped pecans (toasted and divided)

Instruction

  • To make cake: Bake the red velvet cake per the package directions in a 13 x 9 inch pan. Cool completely then cut into 1-inch cubes.
  • To make cheesecake filling: In a medium-size mixing bowl usei and electric mixer to whip cream cheese, both packages white chocolate pudding mix, half and half, vanilla and powdered sugar. Whip for 2-3 minutes until thickened and smooth.
  • To make white chocolate ganache: Melt white chocolate chips with 1/3 cup heavy cream in a microwave safe bowl. Heat in 20 second intervals stopping to stir each time. Repeat until the white chocolate is smooth.
  • To assemble: You'll need a 5 quart or larger serving bowl or large trifle bowl:
  • Layer 1/2 of the cubed cake in the bottom of the bowl, then drizzle with 1/2 of the white chocolate ganache.
  • Sprinkle with 1/3 of the toasted nuts. Spread 1/2 of the white chocolate cheesecake mousse over the pecans. Repeat ending with white chocolate mousse.
  • Top with with whipped cream or thawed whipped topping, then garnish with remaining toasted pecans.
  • Grate white chocolate bar on top. Refrigerate for at least 4 hours or overnight before serving.
  • Store leftovers chilled.