Red Velvet Cake seems to be popular these days so when Peggy forwarded this recipe to me, I knew we needed to “test” it out at Ambassador!  If you are a Red Velvet fan, you might want to try it too!

Red Velvet Cake



1 Box Red Velvet Cake Mix (+ oil, water and eggs)

2 (3.4 ounce) boxes Jell-O Instant Cheesecake Pudding Mix (+ 4 cups milk)

1 (8 ounce) container Cool Whip, thawed

10-12 Oreos, crushed


Bake cake according to package instructions.  When cool, poke holes all over the cake with a straw, chop stick or wooden spoon handle.

Mix up the two boxes of Instant Cheesecake pudding (according to package instructions) and pore over cooled cake, letting pudding fill holes and spread evenly over the top of the cake.  Cover and refrigerate for two hours till pudding is set.

Spread thawed Cool Whip over the top of the cake and sprinkle crushed Oreos on top of the Cool Whip.  Refrigerate until serving.


Jani Williamson
Ambassador: We Connect.  Ministry and Media.