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Cherry Trifle

 Cherry Trifle
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
12-15 ServingsPrep: 20 min. + chilling


  • 2-1/4 cups cold whole milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 envelope whipped topping mix (Dream Whip)
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 prepared angel food cake (8 to 10 ounces)
  • 2 tablespoon maraschino cherry juice
  • 1 can (21 ounces) cherry pie filling
  • 3/4 cup chocolate syrup
  • 1/2 cup flaked coconut, toasted
  • 1/4 cup sliced almonds, toasted


  • In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on
  • low speed for 2 minutes. Let stand for 2 minutes or until soft-set.
  • In another large bowl, beat the whipped topping mix, vanilla and
  • remaining milk until stiff peaks form.
  • Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl.
  • Sprinkle with 1 tablespoon cherry juice. Top with half of the pie
  • filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat
  • layers. Top with whipped topping and remaining syrup. Sprinkle with
  • coconut and almonds. Cover and refrigerate for at least 4 hours.
  • Yield: 12-15 servings.