Prepare the red velvet cake based on the package instructions in a 9X13 pan and allow the cake to cool completely at room temperature. Then cut the cake into approximately 1 inch cubes.  Reserve a small amount of the cake for the topping and crumble it to cake crumbs.

In a small bowl, combine the vanilla pudding mix with the milk. Whisk for two minutes and set aside.

Place the cream cream cheese into a mixing bowl and beat the cream cheese with a hand held mixer for 2-3 minutes until light and fluffy.

Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until smooth.

Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined.

Then add in 8 oz Cool Whip to the bowl and fold it into the mixture until no white streaks remain.

To assemble the trifles, alternate layers of red velvet cake, the pudding mixture until you get to the top of the cups.

Add a final layer of the pudding mixture to each cup.

Then top each cup with the remaining Cool Whip and the reserved cake crumbs.

Serve immediately or cover and refrigerate until ready to serve.