HERSHEY'S KISSES Red Velvet Cheesecake Trifle

• Vegetarian

• Baking & Spices

  • 2 package (3.4 oz. each cheesecake pudding mix
  • 38 Hershey's kisses brand milk chocolates
  • 1 cup Hershey's semi-sweet chocolate chips
  • 2 cups Whipped cream or whipped topping, sweetened

• Bread & Baked Goods

  • 1 Hershey's velvet cake, half RED

• Snacks

  • 36 Chocolate sandwich cookies

• Desserts

  • 12 Hershey's kisses brand candy cane mint candies

Found on hersheys.com

Ingredients

• One-half HERSHEYS RED VELVET CAKE (recipe follows)
• 2 package (3.4 oz. each) cheesecake pudding mix
• 36 chocolate sandwich cookies , crushed
• 1 cup HERSHEYS Semi-Sweet Chocolate Chips
• 38 HERSHEYS KISSES Brand Milk Chocolates
• 12 HERSHEYS KISSES Brand Candy Cane Mint Candies
• 2 cups sweetened whipped cream or whipped topping , divided

Directions

• Directions 1. Prepare HERSHEYS RED VELVET CAKE; cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.2. Prepare cheesecake pudding according to package directions; refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies; set aside.3. Stir chocolate chips into pudding. Place 1-3/4 cups cookie crumbs in bottom of 8-inch trifle bowl with 5-inch sides. Layer with about 1/2 of cake crumbles and 1-2/3 cup pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover; refrigerate leftovers. Makes 12 servings.Recipe created for The Hershey Company by Mommy Hates Cooking.HERSHEYS RED VELVET CAKE1/2 cup (1 stick) butter or margarine, softened1-1/2 cups sugar2 eggs1 teaspoon vanilla extract1 cup buttermilk or sour milk*2 tablespoons (one 1-oz. bottle) red food color2 cups all-purpose flour1/3 cup HERSHEYS Cocoa1 teaspoon salt1-1/2 teaspoons baking soda1 tablespoon vinegar1. Heat oven to 350°F. Grease and flour 13x9x2-inch pan.2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. Makes 12 servings.* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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