Red Velvet Parfaits

Isn’t it fun to begin searching for just the perfect dessert for Valentines? I love all the pink and red colors of Valentines day, so when I saw this, I took notice. Since Red Velvet cake is one of those desserts that is such a favorite these days, this should be one of the recipes that end up in your little red recipe box.

Make a Duncan Hines Red Velvet cake according to directions on box for the 13×9 in baking pan which you have sprayed with Pam and then dusted with flour.

Makes 12 servings
Cool in pan on a wire rack for while you make the Coconut Mousse

1 (3.4 oz) box coconut cream-flavored instant pudding mix

1 (8 oz) package cream cheese, softened

1 cup sour cream

1/2 cup powdered sugar

2 1/2 cups heavy whipping cream

2 teas coconut extract

In a medium bowl, combine pudding mix and cream cheese. Beat at medium speed until creamy. Add sour cream and powdered sugar, beating until combined. Add whipping cream and extract. Beat at high or medium speed until stiff peaks form.

Layer cake crumbs in parfait glasses or in a punch bowl, if you would rather do a giant parfait instead of individual glasses. Pour 1/3 of the pudding mix over the top and make two more layers with cake crumbs and pudding mix…Making 3 layers in all, if you are doing the punch bowl. If you are using individual glasses, you will only need to make 2 layers. Top parfaits with toasted coconut and a little of the cake crumbs to add color to the tops.


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