1 box of your favorite red velvet cake mix or substitute a scratch red velvet cake recipe (see note)
2 (8oz) bricks of cream cheese
1 (7 1/2oz) jar of marshmallow fluff
1 tub of cool whip
1 pint of strawberries
Notes: I decided to use a box cake mix because it was easy and convenient. I don't like the really dark almost "black" color the box cake mix comes out so I actually baked a box of red velvet cake with a box of yellow cake mix. It gave me a more of a Valentine's "red" color and not so much a "black" one. If you do not have access to prepared cake mix you can substitute Paula Deen's Recipe for Red Velvet Cake
1. Add an extra egg to to the box cake mix (for example if the box calls for 3 eggs, use 4)
2. Add butter in place of the vegetable oil that is called for on the cake box.
3. Add milk in place of the water that is called for on the cake box.
Note: The marshmallow fluff is very sweet and was enough sugar for my whipped topping. If you desire more sweetness just add some sugar when you are whipping the ingredients together (remember the whip topping will add sweetness too).
Here is a tip help fill your parfait glasses with the cream filling neatly: Put your cream filling mixture into a pastry bag or a zip-loc bag. Push all the cream filling to one corner and snip off a small corner off the bag so you pipe directly into the glass without getting it all over the sides. .
Layering Directions: Layer the red velvet cake at the bottom, top with the cream filling and strawberries then repeat. Finish off with the cream and strawberries. Chill and Serve. Enjoy!
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