Preheat your oven according to the instructions on the red velvet cake mix box.

Prepare the cake mix following the package directions.

Pour the batter into a greased 9x13-inch baking pan and bake as instructed.

Allow the cake to cool completely in the pan before cutting into cubes.

In a large mixing bowl, combine the two packets of instant white chocolate pudding mix with three cups of cold milk.

Whisk until it thickens, approximately 2 minutes.

Gently fold in 8 ounces of Cool Whip.

Cut the cooled cake into bite-sized cubes.

Layer the ingredients in a trifle dish starting with cake cubes, then pudding mixture, followed by Cool Whip.

Repeat layers until ingredients run out, finishing with Cool Whip.

Add a few drops of green gel food coloring to the remaining Cool Whip and decorate the top.

Sprinkle Christmas sprinkles over the top.

Refrigerate the assembled trifle for at least two hours before serving.

Scoop out layers evenly with a large spoon and serve in bowls or let guests serve themselves directly from the trifle dish.