Cherry Cream Trifle Recipe
Cherry Cream Trifle Recipe photo by Taste of Home

Cherry Cream Trifle Recipe

Publisher Photo
Not only is this dessert cool and creamy, it's a conversation piece when presented in a punch bowl!—Juanita Davis, Martin, Tennessee
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:25-30 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 25-30 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 cans (21 ounces each) cherry pie filling
  • 2 cans (20 ounces each) crushed pineapple, drained
  • 2 cartons (16 ounces each) frozen whipped topping, thawed
  • 2 cups chopped pecans

Directions

  1. Prepare and bake cake according to package directions for a 13-in. x 9-in. pan. Cool on a wire rack. Meanwhile, prepare pudding according to package directions.
  2. Cut cake into 1-1/2-in. cubes; place a third of the cubes in an 8-qt. punch bowl. Top with a third of the pie filling, pineapple, pudding, whipped topping and pecans; repeat layers twice. Cover and refrigerate until serving. Yield: 25-30 servings.
Originally published as Cherry Cream Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p209

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cherry Cream Trifle

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   (2)
RATING DISTRIBUTION
5 Star
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MY REVIEW
Reviewed Mar. 9, 2014

"WOW....AWESOME!!"

MY REVIEW
Reviewed Jun. 27, 2012

"Easy to make. Everyone loved it."

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