6 (0.2 ounce) squares red food coloring
1 (8 ounce) package cream cheese
2 1/2 cups butter
1 (9 ounce) Can Red Velvet Inactive Whipping Cream
2 teaspoons instant vanilla extract
1 1/2 teaspoons unflavored gelatin
Prepare the cake by making the caramel - beat cream cheese, butter or margarine, and gelatin until smooth. Mix in sets of color by rolling the most of the cream cheese mixture, coating it, at the same time, adding more cream cheese to thin it.
Crumble dough into a second large bowl, place 1 teaspoon of the Red Velvet Whipping Cream in the center of the first creamed layer, and roll it into a very tight size about 3 inches to 4 inches in diameter. Repeat with remaining cream cheese mixture. Form into an 8 inch square shape. Chill and cut into 1 inch squares.
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