Red Velvet Cherry Dream Bars – a red velvet cookie crust, a sweet cheese layer, cherry pie filling, vanilla pudding, and a whipped topping make these bars the perfect holiday treat. Or better yet, enjoy them all year ’round.
It’s almost Valentine’s Day!
Do you have big plans?
We don’t. After we were married a few years we just decided to stop. There are things we do for each other all year long, so we don’t feel the need to spend the money on that one holiday. Besides, if I want a box of chocolates, I’ll go buy them myself. 😉
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For these bars, I wanted a red velvet crust because well, Valentine’s Day. I used a cake mix without adding the water to make it more of a thicker cookie base. I’d thought about using the red velvet Oreos, but didn’t think they’d give me the color for the crust I was going for.
Since I used the cake mix, I had to use a 9 X 13-inch baking dish. I usually make my Dream Bar recipes in an 8 X 8 dish, but not everything will fit in the pan because the cake mix expands so much. If you want to cut the recipe in half, my suggestion would be to use one package of the Red Velvet Oreos. Then, proceed with the crust as directed in this recipe.
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Save this to your favorite Pinterest Dessert board!
While browsing Pinterest, these lush desserts caught my eye-
Pistachio Lush from The Midnight Baker
Butterscotch Lush from Spicy Southern Kitchen
No-Bake Samoa Lush from Beyond Frosting
For these Red Velvet Cherry Dream Bars, I used this baking dish, spatula, and cake mix.
Red Velvet Cherry Dream Bars
- 1 16.5- ounce package Red Velvet cake mix do not follow ingredient directions on package
- 2 eggs
- ⅓ cup canola oil
- 2 3.4- ounce packages instant vanilla pudding
- 3 cups milk
- 10 ounces cream cheese softened to room temperature
- 1 cup confectioners' sugar
- 1 21- ounce can cherry pie filling
- 2 8- ounce containers Cool Whip Dairy Whip can also be used as a substitute
- Preheat oven to 350 degrees F. and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
- In a medium mixing bowl, lightly beat the eggs. Add the canola oil and cake mix and mix together until thoroughly combined with no lumps.
- Press batter evenly into the bottom of the prepared baking dish.
- Bake for 12 - 15 minutes until set in the middle.
- Transfer baking dish to a wire rack to cool completely.
- In a medium bowl, mix together the pudding mix and milk. Place into refrigerator to set.
- In a mixing bowl, beat the cream cheese. Add the confectioners' sugar and combine.
- Fold in two cups of the Cool Whip.
- Place dollops of the cream cheese mixture on top of the cooled cookie crust and spread evenly.
- Place the cherry pie filling over the cream cheese and spread.
- Add the vanilla pudding.
- Cover with remaining Cool Whip.
- Place into refrigerator to set for at least two hours.
- Before serving, decorate with red colored sugar and holiday sprinkles.
If you like these Red Velvet Cherry Dream Bars, you’ll really enjoy…
and the one that started it all…
I shared these Red Velvet Cherry Dream Bars over at Christy Jordan’s Southern Plate Meal Plan Monday #49. Take a look at the other great recipes people have shared.