To begin, make 2 batches of cream cheese icing the night before and put it in the refrigerator so it will be nice and firm.

Next, bake the Duncan Hines Red Velvet Cake according to the directions on the back of the box. Bake in 2 round pans the same size as your cheesecake. Let cool to room temperature.

Trim the graham cracker crust off the cheese cake while it is frozen. You only want the cheese cake for this recipe. Then, thaw the cheese cake by following the directions on the box.

You can make one round cake or you can use a cookie cutter to make individual desserts. The larger cake is easier to make. I want to show you the individual ones because they are a little harder. The cake in the picture is a 3″ x 3″ cake and since it was so small, I used a skewer stuck in the middle to keep it from sliding when I add the icing to the sides.

To keep your plate clean, place your cake on a few strips of parchment paper.

Start with the red velvet cake as the bottom layer.

Then add a layer of the cream cheese icing to the top.

Next, add a layer of cheesecake and cover the top of it with cream cheese icing.

Then, add another slice of red velvet cake.

Chop the white chocolate chips and set aside.

Ice the sides and top of the cake.

With your hands apply the white chocolate chips to the sides of the cake. I used a fondant smoother to push the chips into the icing and make it square.

With tip#21 make a shell border with the cream cheese icing around the top.

Now top it off with tip #21 and a cool whip swirl and try to resist eating it until your guest arrive.