Lightened-Up Coconut Red Velvet, Cheesecake and Blueberry Trifles
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
These lightened-up red, white and blue trifles will be the hit of your Fourth of July party!
  • 1 box red velvet cake mix
  • 1 package instant vanilla pudding mix
  • ¾ cup melted coconut oil
  • 1 cup water
  • Pinch of salt
  • 3 eggs
Cheesecake Filling:
  • 16 ounces light cream cheese, softened
  • 6 tablespoons powdered sugar
  • ½ cup skim milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
Remaining Ingredients
  • 3 pints of blueberries
  • 1 container frozen light whipped topping
  • 6-8 pint sized mason jars or trifle cups
  1. Preheat the oven to 350 degrees. Grease a 13x9 baking pan.
  2. In a large mixing bowl, whisk together cake mix, pinch of salt, and pudding mix. Add eggs, coconut oil and water. Vigorously mix until combine, it’s alright if there are a few lumps. Pour into prepared baking dish. Bake for 30-35 minutes or until a toothpick crumbs out with just a few scattered crumbs attached. Cool.
  3. In a medium bowl, whisk together, cream cheese, milk, powdered sugar, vanilla and pinch of salt until smooth.
  4. To build the trifles, slightly break up the cooled cake, place some cake (about ⅓ cup) in the bottom of the jar, top with a tablespoon or two of the cheesecake filling and then sprinkle blueberries on top. Repeat once more. Top with more cake and then pipe or spoon whipped topping on top.
Nutrition Information
Serving size: 1 Jar
Recipe by Cooking for Keeps at