Make the red velvet cake based on the package instructions in a 9X13 pan and allow the cake to cool completely at room temperature.

Cut the cake into cubes.  Reserve a small amount of the cake for the topping and crumble it to cake crumbs.

In a small bowl, combine the white chocolate pudding mix with the milk. Whisk for two minutes and set aside.

Place the cream cream cheese into a mixing bowl and beat the cream cheese with a hand held mixer for 2-3 minutes until light and fluffy.

Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until smooth.

Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined.

Next, add in 8 oz Cool Whip to the bowl and fold it into the mixture until no white streaks remain.

Place red velvet cake cubes in the bottom of a trifle dish or glass bowl.  Add just enough to cover the bottom of the pan.

Drizzle the white chocolate mixture over the cake cubes.  Making sure to cover the cake.  Then continue to layer the ingredients in the glass dish until you have used all the ingredients.

Then top the trifle with the remaining cool whip, reserved cake crumbs and mini chocolate chips.

Serve immediately or cover and refrigerate until ready to serve.