Red Velvet Pudding with Cream Cheese Layer Recipe
This Red Velvet Pudding is a luscious layered dessert featuring a rich and creamy pudding base flavored with cocoa and vinegar for a signature tang, complemented by a smooth cream cheese layer. Perfectly garnished with whipped cream, red velvet cake crumbs, white chocolate shavings, and fresh berries, this no-bake treat is elegant and easy to prepare, ideal for any special occasion or a delightful everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Pudding Base
- 1 box instant vanilla pudding mix (3.4 oz size)
- 2 cups whole milk, cold
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1–2 teaspoons red food coloring gel or liquid
- 1 tablespoon white vinegar
- ¼ teaspoon salt
Cream Cheese Layer
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
Garnish
- 1 cup whipped cream for topping
- ½ cup red velvet cake crumbs (optional)
- White chocolate shavings (optional)
- Fresh berries (optional, for color contrast)
Instructions
- Prepare the Red Velvet Pudding Base: In a large mixing bowl, whisk together the instant vanilla pudding mix, unsweetened cocoa powder, and salt until combined. Gradually add the cold whole milk, vanilla extract, white vinegar, and red food coloring. Whisk thoroughly until the mixture thickens slightly. Cover and refrigerate for 15 minutes to set the base.
- Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing well. In another cold bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy texture.
- Layer & Assemble: Take serving jars or glasses, start by adding a layer of the red velvet pudding base, followed by a layer of the cream cheese mixture. Repeat layering if desired to fill the jars. Finish the top layer with a generous dollop of whipped cream.
- Chill & Serve: Cover the assembled puddings with plastic wrap or lids, then refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and set. Before serving, garnish with red velvet cake crumbs, white chocolate shavings, and fresh berries for an attractive presentation and extra flavor.
Notes
- Using cold milk and cold heavy cream helps achieve the best texture for the pudding and cream layers.
- The white vinegar adds a subtle tang typical of red velvet flavor but won’t make the pudding sour.
- For extra richness, you can substitute whole milk with half-and-half or heavy cream.
- Red velvet cake crumbs and white chocolate shavings are optional but add great texture and visual appeal.
- Store the pudding covered in the refrigerator and consume within 2-3 days for freshness.
