A decadent layered dessert combining rich red velvet cake, creamy cheesecake filling, and whipped topping for an elegant and indulgent treat.

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Prepare the red velvet cake according to the package instructions. Allow to cool completely, then cut into small cubes.
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and 2 teaspoons of vanilla extract to the cream cheese and mix until well combined.
In a separate bowl, whip the heavy cream with granulated sugar and 1 teaspoon of vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture to make the cheesecake filling.
In a large trifle dish or individual cups, layer red velvet cake cubes, cheesecake filling, and repeat until full, ending with cheesecake mixture on top.
Refrigerate for at least 2 hours before serving. Optional: Garnish with red velvet crumbs or white chocolate shavings.

Make sure the cake is completely cooled before assembling the trifle to prevent melting the filling.
You can use store-bought red velvet cake or homemade.
This dessert can be made a day ahead for convenience.