Bake a red velvet cake in a 9 x 13 inch glass baking dish. Cool completely and cut into.
Place the white chocolate chips in the top of a double boiler.
If you don’t own a double boiler you can make one. You can use either a glass or metal bowl and place it over a pan of water. The water only needs to be about an inch deep. Don’t let the water touch the bottom of the bowl.
Bring the water to a boil. Stir the chocolate chips constantly until melted. Set aside to cool completely.
Beat the cream cheese until light and fluffy. Beat in the melted and cooled white chocolate. Set aside.
Place the whipping cream in a large bowl and whip with the wire whisk attachment of your beater. Gradually add the sugar while beating.
If you don’t have a large stand mixer, you can use a hand mixer just make half of the whipped cream at a time.
Beat until stiff peaks form.
Fold HALF of the whipped cream into the chocolate cream cheese mixture. Set aside.
Remove 2 squares of red velvet cake and set aside for crumbling on top of the trifle. Layer ½ of the remaining squares of cake into the bottom of a trifle dish.
Layer half of the white chocolate cream cheese mousse on top of the cake.
Sprinkle with half of the chocolate chips.
Drain the cherries thoroughly.
Arrange half of the cherries on top of the cream cheese mixture.
Layer half of the whipped cream on top of the chocolate chip and cherry layer.
Layer the remainder of the cake squares next on top of the whipped cream but DO NOT PRESS DOWN ON THE CAKE LAYER.
Top with the remaining half of the white chocolate mousse.
Sprinkle with the other half of the chocolate chips.
Top with the remaining 2 squares of red velvet cake (crumbled), whipped cream and cherries.
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