115.25 ozbox red velvet cake mix plus eggs, oil and water to prepare
White Chocolate Cheesecake Mousse:
116 ozcontainer whipped cream cheese
23.4 ozpackages instant white chocolate pudding
4cupshalf and half
1teaspoonpure vanilla extract
White chocolate ganache:
111 ozpackage white chocolate chips
4cupsweetened fresh whipped cream OR 1  oz frozen whipped topping, thawed
14 ozwhite chocolate bar
2cupschopped pecanstoasted and divided
To make cake: Bake the red velvet cake per the package directions in a 13 x 9 inch pan. Cool completely then cut into 1-inch cubes.
To make cheesecake filling: In a medium-size mixing bowl usei and electric mixer to whip cream cheese, both packages white chocolate pudding mix, half and half, vanilla and powdered sugar. Whip for 2-3 minutes until thickened and smooth.
To make white chocolate ganache: Melt white chocolate chips with ⅓ cup heavy cream in a microwave safe bowl. Heat in 20 second intervals stopping to stir each time. Repeat until the white chocolate is smooth.
To assemble: You'll need a 5 quart or larger serving bowl or large trifle bowl:
Layer ½ of the cubed cake in the bottom of the bowl, then drizzle with ½ of the white chocolate ganache.
Sprinkle with ⅓ of the toasted nuts. Spread ½ of the white chocolate cheesecake mousse over the pecans. Repeat ending with white chocolate mousse.
Top with with whipped cream or thawed whipped topping, then garnish with remaining toasted pecans.
Grate white chocolate bar on top. Refrigerate for at least 4 hours or overnight before serving.
Store leftovers chilled.
To toast the pecans: Arrange in a single layer on a cookie sheet. Roast in a preheated 350°F oven for 6-8 minutes. Cool completely.